Greek watermelon and feta salad

Cut the rind off the watermelon (it can be saved and pickled).

Cut out a block of watermelon and square it up.

Layer watermelon and slices of feta, then a second layer, like a lasagna.

Scatter a few small mint leaves over the top.

Drizzle with a little olive oil. Add no acid (no lemon juice or vinegar) and no sweetness, to keep the balance of sweet, salty and acidic.

Variation: basil or lemon balm instead of mint; lemon zest for aroma without acidity; a little flaky salt on top.