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Ingredients
- 1 pound watermelon chunks
- 2 large tomatoes cut in chunks
- 4 oz feta crumbled
- 8 basil leaves, torn
- 1 tbs olive olive
Method
- Cut watermelon into bite-sized pieces. Cut the tomatoes into wedges. Combine in a bowl or arrange on a platter. Crumble the feta over the watermelon and tomato mixture, add the torn basil and drizzle with the olive oil. Season to taste with sea salt.