Watermelon Greek Salad

• 4 cups diced seedless watermelon
• 1 cup thinly sliced cucumber
• 1 cup halved cherry tomatoes
• ¼ cup slivered red onion
• ¾ cup Pearls kalamata olives
• ¼ cup torn or slivered mint leaves
• ¼ cup torn or slivered parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• ¾ teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cubed feta 

In a large bowl, combine the watermelon, cucumber, tomatoes, onion, olives, mint, and parsley.

Add the olive oil, lemon juice, oregano, salt, and pepper. Toss to combine.

Toss in the feta. Taste for balance and seasoning, adding more salt or lemon if needed.

Serve right away or cover and chill for an hour or two before serving.