Start by cutting the watermelon into rough cubes using a sharp knife on a sturdy cutting board. Be careful to avoid juice explosions—use a gentle sawing motion to keep the cubes intact and juicy.
Place the watermelon cubes into a large mixing bowl, spreading them out evenly. If there's excess juice, gently tilt the bowl to let it collect or use a slotted spoon to remove some of the liquid—this helps keep the salad from becoming soggy.
Crumb the feta cheese just before serving to ensure it stays moist and soft. Sprinkle it over the watermelon, aiming for an even distribution.
Chop the fresh mint leaves finely, releasing their bright aroma. Sprinkle the chopped mint over the salad, adding a refreshing herbal note.
Squeeze fresh lemon juice over the mixture to add a zing that enhances the sweetness of the melon and balances the saltiness of the feta. Give everything a gentle toss with a spoon to combine.
Drizzle the olive oil over the salad, then add the freshly cracked black pepper. Toss lightly again to coat all ingredients evenly, ensuring a delicate balance of flavors.
If using, add a small splash of balsamic glaze or vinegar for a touch of sweet-tart depth. Serve the salad immediately for the best texture and freshness.
Enjoy the salad right away, marveling at the vibrant colors, the crisp and juicy watermelon, and the creamy feta with herbal hints. It’s perfect as a light summer appetizer or side dish.
