1 pint cherry tomatoes
1/2 small watermelon, preferably seedless
4 ounces feta cheese, crumbled
8 leaves fresh mint, thinly sliced
2 tsp balsamic vinegar
salt to taste
Rinse cherry tomatoes and slice in half. Cut watermelon into cubes the same size as tomatoes. Toss tomatoes, watermelon, feta and mint until combined. Drizzle salad with honey, vinegar, salt and toss to combine. Refrigerate at least 1 hour before serving.