1Quarter the watermelon lengthwise. Cut each quarter into 2-inch-thick slices. Place on a baking sheet, then brush lightly with olive oil. Set aside.
2Preheat a charcoal or gas grill to medium heat. Or preheat a stovetop grill over medium heat. Clean and oil the cooking grate. Add the watermelon slices and grill just until marked, about 2 minutes per side. Set aside to cool on the baking sheet.
3In a bowl, whisk together the citrus juices, a pinch of salt, and 2 to 3 tablespoons olive oil.
4Remove and discard the rinds, then cut the watermelon into chunks and add to a serving bowl. Pour the dressing over the top and toss gently. Top with the feta and mint and toss to coat. Serve right away.
Skip the crackers, and top crisp cucumbers with a little Greek yogurt, feta cheese, and walnuts for a protein-packed crunch during snack time.
Don't Muddle Your Mint
Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. This tip will come in handy when you're making your next Mojito.