PREPARATION 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. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
Bittman, Mark. “Watermelon All Day Long.” The New York Times, The New York Times, 21 July 2013, cooking.nytimes.com/recipes/1014895-greek-style-watermelon-salad?mcubz=1. Accessed 17 Aug. 2017.