Watermelon feta salad is a favorite of mine. It may see weird to the uninitiated to combine creamy, salty feta cheese with juicy, sweet melon, but the stark contrast of the flavors works phenomenally well together. Just as watermelon is balanced gorgeously when served with savory grilled steak, the tang of the crumbled feta, plus some bright lemon juice for good measure and a good glug-glug of fruity extra virgin olive oil turns this classic summer snack into a positively savory salad. 

Even better, it's pretty fun to eat. 

It all starts with a seedless watermelon. You really only need half of one for this recipe, but I usually buy them whole anyway, since they're such a tasty, healthy snack to have on hand. Look for a spherical melon with a dark green rind (and make sure it's seedless--seeds are no fun to deal with in this preparation). 

This is a salad for 4 people, and each person gets his or her own "pizza," so slice the melon into 4 rounds (or more, obviously--this recipe is very easy to scale up or down).

Next, we turn our watermeolon rounds into "pizzas." This happens magically, by slicing each one into 6 triangular slices and placing it on a plate. See? It's basically a pizza.

Then a light layer of thinly sliced red onions gets scattered over each slice. Feel free to go extra-light on the onions if you're not a fan.

Then do the same with that creamy, crumbled feta cheese. Remember to get every slice so each bite has a little of everything.

Next, some mint leaves, for freshness.

 

And finally a squeeze of fresh lemon juice, a drizzle of good extra virgin olive oil, some black pepper, and a tiny touch of salt. 

It's pizza time.

 OK, fine, It's watermelon salad pizza time.

Still pretty damn good.