NOTES: If you plan to make this salad earlier in the day to serve a few hours later, I suggest cubing the watermelon and feta cheese and adding it to your serving bowl, then adding the oil, balsamic, salt and herbs right before serving.
0 Cut your watermelon into 1u0022 cubes. My favorite way to get consistent sizing is to cut the watermelon into triangle wedges and then slice into strips, then cubes. See photos above for reference.
1 Cut the feta cheese into 1u0022 cubes.
2 Add the cubed watermelon and feta cheese to a platter or bowl. Top with a drizzle of olive oil, balsamic glaze and pinch of flakey salt.
3 Garnish with the fresh mint and basil and serve cold. I like to serve it as is, without mixing it.
4 This dish is best served the same day, but leftovers can be refrigerated and enjoyed within a day for optimal freshness.
