2 tsp extra-virgin olive oil
3 Tbsp fresh lemon juice
¼ tsp sea salt
¼ tsp ground black pepper
4 cups cubed watermelon
¼ cup crumbled (or shaved) feta cheese (about 1 oz.)
2 Tbsp kalamata olives pitted
2 Tbsp chopped fresh parsley (or microgreens)
Combine oil, lemon juice, salt, and pepper in a medium bowl; whisk to blend. Set aside.
Combine watermelon, cheese, olives, and parsley in a large serving bowl.
Drizzle with dressing; toss gently to blend.
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