Ingredients
2 organic watermelons peeled and cut into bit sized chunks
8 heirloom tomatoes of various colors cut into bite sized chunks.
24 mint leaves
2 tbsp. red onion sliced paper thin
4 tbsp. extra virgin olive oil
2 tbsp. white balsamic vinegar
Feta cheese
Course sea salt
Pepper
Preparation
Arrange water melon and tomatoes on a serving platter.
Sprinkle the platter with mint leaves and red onion.
Drizzle with olive oil and vinegar
Finish with light salt, pepper and a small amount of feta.
