Watermelon with Feta and Balsamic Glaze
- 1 (4–5 lb.) watermelon, cut into 2-inch cubes
- 1 oz. crumbled Feta cheese
- 5 to 6 Kalamata olives
- 1⁄2 Tbsp. balsamic glaze
- 1 tsp. mint leaves, sliced
- Garnish: fresh mint leaves, whole
Cut the watermelon into 2-inch thick slices and remove the rind. Cut the slices into 2-inch cubes. (Alternatively, watermelon can be cut with small cookie cutters into flowers, circles or other solid shapes). Arrange the watermelon pieces on a serving platter or individual plates and top with cheese, olives, balsamic glaze and mint leaves.