Ingredients

• 1 medium seedless watermelon , chilled
• 2 tablespoons red wine vinegar
• 0.25 cups extra virgin olive oil
• 0.5 teaspoons kosher salt
• 0.5 teaspoons freshly ground black pepper
• 0.5 cups crumbled feta
• 0.33 cups minced red onion
• 0.25 cups finely chopped mint , plus more for garnish if desired

Instructions

1. 1 Trim each end off the watermelon and stand it up vertically. Run a knife along the line of where the rind meets the flesh to remove the rind. Trim the sides of the peeled watermelon to create 4 straight sides; reserve the trimmings for another use. Cut the straight sided watermelon into about 2 dozen 2-inch chunks.
2. 2 Use a melon baller or small spoon to hollow out about 2 teaspoons of flesh from the center of each watermelon cube and save for later use. Place hollowed watermelon on a serving platter and set aside.
3. 3 In a medium bowl, whisk together vinegar, oil, salt and pepper. Add feta, onion, and mint to the dressing mixture and fold gently to combine. Spoon feta mixture into the watermelon cubes and garnish with extra fresh mint if desired.

Nutrition per serving