Feenin for Watermelon Feta Salad

 How To: Watermelon Salad with Feta, Olives, and Basil

6 cups watermelon, cut into cubes (roughly half a small watermelon)

1 1/2 cups Greek feta, rough chopped

1 cup Kalamata olives, pitted and halved

1/4 cup basil leaves, cut chiffonade (tiny thin ribbons)

3 tablespoons olive oil

1 tablespoon balsamic vinegar

Cut and prepare the ingredients for the salad. To mix the vinaigrette, whisk the balsamic into the olive oil until emulsified. 20 – 30 minutes before serving, toss the ingredients together and lightly dress the salad. Serve garnished with basil leaves.