Ditalini’s Watermelon Salad

• 4 cups watermelon, cubed
• 2 cups cucumber, peeled, seeded, cut into crescents
• 2 serrano chiles, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp balsamic vinegar
• salt & pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup mint leaves, torn

Directions

On a platter or large plate, build a pyramid of watermelon cubes in a circle of cucumber crescents, curved edges out. Put serrano chili slices on top of cucumber crescents (more or less, depending on desired spiciness). Make dressing by mixing olive oil, balsamic vinegar, lime juice, and salt & pepper to taste; drizzle over the salad. Top with feta and fresh mint. Serve.