By Julie White

Cool and refreshing, this is the perfect side dish for a warm summer evening. You can find small, round watermelons in most grocery stores.

1 small seedless watermelon, cut into 1- to 2-inch chunks* (about 8 to 10 cups)

2 cups (or 1/2 pound) feta cheese, crumbled

1 cup chopped fresh mint leaves

Juice of 1 lemon

1 teaspoon salt

1/3 cup olive oil

Pinch of ground pepper (optional)

*You may substitute watermelon from a can, scooped out with a melon baller.

In a large bowl, combine oil, lemon juice, salt and pepper. Add watermelon, feta and mint leaves. Chill well and serve the same day the salad is made for best flavor.

—Julie White is a La Mesa resident who loves to cook. Write to her at [email protected].