Watermelon, Feta and Olives

The cool, crunchy melon and mint offset the creamy, salty feta and kalamata olives, and the lime brightens up the whole crazy-sounding combination.

2 lbs watermelon, cut in 1" cubes
handful of mint, roughly chopped
10 kalamata olives, pitted and halved
small red onion (about 2 Tbsp.), diced
½ lime, freshly juiced
½ tsp. sea salt
7 oz feta
additional mint, for serving
pepper

Put everything except the feta in a large bowl and toss gently so the watermelon pieces stay whole. Refrigerate for an hour. Before serving, add the feta, a bit more mint and cracked pepper.

Makes 4 servings.