2 tbsp olive oil
2 tbsp mint leaves
2 tbsp fresh basil leaves
1 cup feta cheese, crumbled
1 tsp dried oregano
1. Peel the watermelon and cut into bite-sized cubes.
2. Cut the tomatoes into quarters (size to match the watermelon) and toss in the olive oil with the fresh mint and basil leaves.
3. Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.