1 c chopped seedless watermelon
3 small pickling cucumbers, cut into small chunks
6 very thin slices of sweet, red onion
1/2 c feta cheese
6 or 7 mint leaves, sliced into very fine strips
Splash of balsamic vinegar
Add all ingredients in a glass bowl. Add a splash of balsamic vinegar. Stir gently so you don’t bruise the fruit. Cover and refrigerate several hours or overnight.
I like to make this is a clear glass bowl because the colors are so lovely together. If you would like to get even more servings, spoon the watermelon salad over a big bed baby spinach and mixed baby lettuces. Top with a handful of raw walnuts. This is such a nice dish to serve as a side with lunch or dinner, or serve over greens for a more complete meal. Also great with a fritatta for brunch.