Greek Watermelon Salad

Watermelon has always been the epitome of summer. It's pink (like my constant sunburns), sweet, and so enjoyable. It is also  THE summer snack. As a kid my summers in Texas were spent playing by the pool and consuming pounds of watermelon during the lifeguard breaks, where everyone had to get out of the pool. Yes, chomping on a triangular slice of watermelon is 100% summer. 

Sadly, this was something I had mostly forgotten until last summer. That when I worked at a PR firm where once a week one of the employees would bring in a salad, and we would all eat lunch together. One day, this majestic salad was brought in--and it quickly became my favorite thing ever. You wouldn't believe how well watermelon goes with olives and red onions, so prepare to be absolutely amazed.

Greek Watermelon Salad

adapted slightly from The New York Times

time: about 10 minutes (plus 30 for letting flavors develop)

ingredients
3 cups watermelon, cubed
2 handfulls ripe cherry/golden tomatoes, sliced in half
1 medium cucumber, peeled, seeded and chopped
1 small red onion, thinly sliced
1/2 cup kalamata olives, pitted and chopped
1/2 cup (or more) crumbled feta
a handful of both parsley and mint, chopped
olive oil
red-wine vinegar
salt and pepper

instructions
1. in a large bowl combine the watermelon, tomatoes, cucumber, olives, onion, feta and parsley and mint. 

2. drizzle with olive oil and red-wine vinegar and sprinkle with salt and pepper to taste. toss.

3. let sit for about 30 minutes before serving. and toss again. 

enjoy!