Chopped Veggie Salad with Watermelon and Feta Cheese

I was looking for a quick and refreshing salad recipe that would be easy to make at our campsite. I found this recipe and it was delicious!! I let the tomatoes and watermelon drain in a colander while I was chopping the other ingredients. Despite some trepidation about how all the ingredients would meld together, I stuck to the recipe, and was glad I did. I only mixed in half the dressing to start(honestly, it looked and tasted pretty good without the dressing.) I will definitely make this again.

Ingredients:

1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green or red bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
2 green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided

1 teaspoon dried oregano
1/2 cup plain Greek-style yogurt* If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Preparation:

Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.