Combine first 4 ingredients in a large bowl. Combine mint and next 3 ingredients (through oil) in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat. Sprinkle with feta; garnish with mint sprigs, if desired.
This was very refreshing for a hot humid summer day paired up with spicy grilled chicken. However…the watercress overpowering. I think next time I would do 1/2 to 3/4 cup rather than a full cup. Not sure I'll put the effort in again to make.
This was so light and fresh, I really enjoyed it. I only made half the recipe and it could easily feed 4 people as a side salad. I did do some substitution for what I had on hand. I used chopped spinach instead of watercress, plain red onion instead of Vidalia, parmesan instead of feta and I ran out of cilantro so I didn't bother with it. This was a great way to use up a massive watermelon in my fridge. I def would use feta next time since I think the stronger flavor would be nice. I am really looking forward to eating the left overs tomorrow after it marinates all the flavors overnight. Totally a keeper. I served it with Sunday Dinner of Roast Chicken, asparagus and carrots, Yorkshire puddings, potato dumplings, gravy and cornbread stuffing.
Light, flavors of summer! Honestly, I'm not sure what the watercress added to this though. As another reviewer mentioned, the servings are quite large! I served this along side CLs Mussels Fra Diavolo with Linguini.