This salad is exactly what I want to make and eat during the heat of summer -- either as a light dinner or a side to grilled meat. It’s inspired by the various watermelon and feta salads I’ve made over the years. For this version, I decided to pay homage to the recipes from Jerusalem by Yotam Ottolenghi and Sami Tamimi by using a large quantity of herbs. With equal parts torn basil, mint, and tarragon, it’s my favorite version that I’ve made to date. The herbs add a lot of interest to the salad, and the lemon-rosemary vinaigrette (which is both a marinade and a dressing) unites all of the components -- with the sweet heat of the Aleppo for balance. I opted to add shaved pecorino, but feel free to use feta if it's what you have on hand.

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