Yield:4 servings

• 8 ounces drained feta

• ¾ cup full-fat Greek yogurt (one 5-ounce container)

• 1 lemon, zested and juiced

• 2 pounds seedless watermelon, cut into 1- to 2-inch pieces

• Salt, preferably flaky

• 2 tablespoons extra-virgin olive oil

• Leaves from 2 mint or basil sprigs

• Crushed red pepper, for serving (optional)

1. Step 1

   In a food processor or blender, combine the feta, yogurt and lemon zest. Blend until very smooth and fluffy. If the mixture is thick and not quite coming together, add water (or more yogurt) a tablespoon at a time and blend until it resembles thick whipped cream. Spread onto a large platter.

2. Step 2

   In a large bowl, combine the watermelon, lemon juice and a pinch of salt. Stir to coat. Arrange the watermelon on top of the whipped feta, leaving the juices behind. (Drink them!) Drizzle with the olive oil, then sprinkle with the herb leaves and crushed red pepper (if using). Eat right away.

or to mark this recipe as cooked.