Cut the watermelon flesh from the rind, remove any large pips and chop into bite-sized chunks. Cut the feta into small chunks.
In a serving dish, mix the salad leaves, parsley and mint. Place the watermelon and feta on top of the salad and add the olives.
For the Oregano Dressing
Whisk all ingredients to combine. Drizzle a little over the watermelon and feta salad.
For the Quick Sumac Flatbreads
Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a ball.
Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 7” diameter.
Heat a griddle pan until hot. Cook each flatbread for a few minutes on each side until charred with lines.