- 3 cups cubed (or balled) watermelon
- 2 cups grape tomatoes (sliced in half)
- 5 oz feta cheese
- 1/4 cup fresh mint (chopped)
- 1/2 red onion (chopped)
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
Start by slicing open a watermelon and cutting out cubes or use a watermelon baller (if you ball like that, haha) as my Dad so perfectly displays! He’s such a baller
Before serving drizzle with the olive oil and vinegar and toss well.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.