Greek Watermelon Salad
2 pounds or several cups of cubed watermelon (seeds removed)
3-6 ounces crumbled or cubed feta cheese
2 sprigs fresh mint
juice of 1-2 limes
3-5 ounces of pitted kalamata olives
In a large bowl, put the cubed watermelon and sprinkle it with the lime juice, then chop the fresh mint over the mixture and mix. Add 3 ounces each of the feta cheese and kalamata olives to melon mixture and mix again. Serve extra feta and olives in bowls on the side so diners can add more to taste. (Some will like more cheese or olives in this salad, others less.)
Serves at least 4 and can easily be scaled up for larger gatherings.