Watermelon and Feta Salad

Ingredients

• 8 cups seedless watermelon, cut into 1-inch cubes
• 8 oz feta cheese, crumbled or cut into small cubes
• 1/2 medium red onion, thinly sliced
• 1/3 cup fresh mint leaves, torn
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup pitted Kalamata olives, halved (optional)

Instructions

1. Pat the watermelon cubes gently with paper towels to remove excess moisture, which helps the salad stay fresh and prevents it from becoming watery.
2. Arrange the watermelon cubes on a large serving platter or in a wide shallow bowl, spreading them out in an even layer.
3. Scatter the crumbled feta cheese evenly over the watermelon, followed by the thinly sliced red onion and Kalamata olives if using.
4. Drizzle the extra virgin olive oil evenly over the salad, followed by the balsamic glaze in a decorative pattern.
5. Sprinkle the torn fresh mint leaves over the top, then season with flaky sea salt and freshly cracked black pepper.
6. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving to allow flavors to meld slightly.