Step 1

Finely chop white and light green parts of scallion; thinly slice dark green part and set aside. In a large bowl, whisk together oil, vinegar, sumac, chopped scallion and 1/2 teaspoon each salt and pepper. Add watermelon and cucumbers and gently toss to combine. Cover and refrigerate 10 minutes.

Step 2

Meanwhile, in a mini food processor, puree feta and yogurt until smooth. Spread onto serving platter.

Step 3

Remove watermelon and cucumbers from marinade and arrange on top of sauce. Spoon 3 tablespoons of the marinade over top, then sprinkle with mint, sliced scallion and sea salt.