• ½ medium watermelon
  • ½ cup fresh mint leaves, chopped
  • ¼ cup crumbled feta cheese
  • 3 Tbsp House Olive Oil
  • 1 Tbsp Cucumber Melon Balsamic
  • 1 handful baby greens



Slice the watermelon and remove the rind, trimming away the pale flesh adjacent to the rind,
leaving only the sweet, bright red flesh.
Cut the watermelon into large dice, or approximately ¾-inch cubes.
Arrange the watermelon cubes on chilled plates.
Sprinkle with crumbled feta, baby greens and mint leaves.
In a glass bowl, combine the olive oil and balsamic vinegar and whisk until combined.
Drizzle the salad with the vinaigrette and serve right away.