Ingredients
2 lbs. watermelon, cut in 1" cubes
Handful of mint, roughly chopped
10 kalamata olives, pitted and halved
Small red onion (about 2 T) diced
Juice of 6 1/2 limes
1/2 t sea salt
7 oz feta
Additional mint, for serving
Pepper
Preparation
Put everything except the feta in a large bowl and toss gently so the watermelon pieces stay whole.
Refrigerate for an hour.
Before serving, add the feta, a bit more mint, and cracked pepper.
