This is another recipe I made in an effort to use up our watermelon a little faster. I was sick of eating plain watermelon so I was hoping dressing it up a little would make it more appealing – and this totally did the trick.

The flavors here work really well together and make a great dish – it was something I was looking forward to eating again, despite being watermelon-ed out. The recipe below is sized to serve one because I felt this dish was best fresh. You can multiply it as needed.

Watermelon Salad
(adapted from Cooking Weekends)
Serves 1

2 c. watermelon, cubed
1/4 c. crumbled feta
1/4 c. kalamata olives, halved
2 T. chopped red onion

Toss together. Serve immediately.