Watermelon, Mint, Feta and Kalamata Olive Salad

This refreshing salad showcases North-Western-Central-PA's wonderful

 summer watermelon harvest.

2 pints Watermelon, cubed with seeds removed

1/2 Red Onion, thinly sliced

3/4 lb Feta Cheese, large dice

1 cup Pitted Kalamata Olives, chopped

1 cup Fresh Mint, chopped (plus 4 Tbsp for garnishing)

1 Lemon, juiced

1/2 cup Olive Oil

1 tsp salt

In small bowl whisk together olive oil, lemon juice and salt. In serving bowl combine watermelon, feta, onions, olives and toss with dressing. Cover and refrigerate for at least 20 minutes (can be made the night before).

Garnish with remaining mint leaves and enjoy!