Watermelon and feta is one of those pairings that sounds odd on paper but works flawlessly on the plate: sweet, juicy watermelon and dense, salty cheese amplify each other rather than competing. It’s summer in salad form — bright, cold, and barely requiring any actual cooking.

A truly cold watermelon matters here: if yours hasn’t been in the fridge for a couple of hours, assemble the salad ahead of time and chill it once it’s put together. Flesh from the center of the watermelon works best — it’s sweeter and has fewer seeds than the parts closer to the rind.

Use genuine brined feta in a solid block rather than the pre-crumbled, shrink-wrapped kind — it holds its shape better and won’t turn to mush once it meets the watermelon’s juice. Mint adds a fresh note that ties the sweet and salty elements together; basil works as a substitute and pairs just as well with watermelon.

Assemble the salad right before serving: watermelon releases juice fairly quickly, and if it sits dressed for too long, the arugula and onion lose their crunch and a pool of liquid collects at the bottom of the plate. If you need to prep ahead, keep the components separate and combine them just before the dish goes on the table.