Spotlight on the delightful, refreshing watermelon salad - the perfect accompaniment to any sunny, outdoor gathering. Imagine the combination of zesty mint and crisp watermelon, pared with the opulent, savory taste of feta cheese and olives. This salad, inspired by chef Jacques Pépin, can be served in a variety of styles. For those who appreciate the aesthetics, Pépin's choice of using a melon baller to carve out succulent little spheres from a seedless watermelon would be the way to go; alternatively, feel free to chop your watermelon into cubes.

However, this recipe wouldn't be perfect without selecting the best watermelon, which can be slightly tricky since the prime watermelon season fluctuates across the U.S, usually between May and September. Picking the ripest, juiciest, and sweetest melon for your salad can't be guaranteed until you slice it open, as numerous factors such as the watermelon variety and climate conditions influence the sweetness level. However, a handful of tips can aid this fruity pursuit.

Firstly, it's universal among fruits to dodge the ones revealing cuts, bruises, or dents. However, when it comes to watermelons specifically, throw your eyes to the field spot - the surface where it rested on the ground during its growth. Aim for the ones possessing an intense yellow or orange field spot instead of a pale yellow, green or white one. This denotes the ripeness of the watermelon. And contrary to standard belief, a glossy watermelon is not the ripest. In fact, a matte surface and a wilted, brown stem signal that the fruit was allowed to fully ripen before harvesting.

Remember, since a watermelon is composed of more than 90% water, a weightier melon would equate to a juicier treat. Another tip involves the shape; a uniform, round melon usually yields superior flavors compared to an elongated, oval one.

Knowing the art of selecting the perfect watermelon, you're ready to create this delightful, summery salad. Prepare the following ingredients: extra-virgin olive oil, fresh lemon juice, kosher salt, Tabasco, freshly ground black pepper, a seedless watermelon, feta cheese, kalamata olives (optional), sweet onion, and coarsely chopped mint leaves. In a large bowl, mix the oil, lemon juice, salt, Tabasco, and pepper, then include the watermelon, feta, olives, and onion. Gently toss everything to combine, and finally, garnish with mint before serving. For a complete summer experience, pair this delicious salad with rosé sangria.