Greek-Style Watermelon Salad

• 3 cups cubed watermelon
• 2 large ripe tomatoes
• 1 medium cucumber
• 1 small red onion
• 13 cup pitted kalamata olives
• 13 cup crumbled feta
• Some chopped parsley and mint
• Olive oil and red-wine vinegar
• Salt and pepper

1. In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint.
2. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

cubed watermelon, tomatoes, cucumber, red onion, olives, feta, parsley, olive oil, salt

Taken from cooking.nytimes.com/recipes/1014895 (may not work)