How to make watermelon, feta, and mint appetizer or salad

It was during a summer, long since passed, that I enjoyed my very first watermelon, feta, and mint salad at the Hawthorne Hotel in Salem, MA. I wasn't quite sure what to expect, but I knew I liked watermelon and I knew I liked feta, so I figured why not give it a try.  I was shocked at how much I liked it, even the mint!  The combination really seemed odd to me and still does to this day, but I really love these three items together, especially as a quick summer appetizer or delicious salad. I have also made this combo without the mint and it lacked that extra oomph needed.  Here I decided to try it with a fruit vinaigrette (I forget what the Hawthorne Hotel used).  I have used a pomegranate vinaigrette by Cindy's kitchen and recently I used Skinny Girl's Raspberry Vinaigrette. 

If you are wondering how to make watermelon, feta, and mint appetizers, it is SO easy.  I really can't even call this a recipe since it is basically putting two things together on a toothpick. 

I purchased pre-sliced seedless watermelon then cut it into cubes perfect for a "one bite size". You can also purchase cubed watermelon at many grocery stores. 

I then purchased a large cube of feta cheese and cut similar sized cubes to fit on top of the watermelon. 

Using a toothpick, piece them together then lightly drizzle the vinaigrette over the top. You can also make these without a vinaigrette if desired. 

Garnish - Mint leaves were snipped from my garden, but you can also purchase these at most grocery stores year round and also at farm stands when in season.  I like to roll them up then cut them to create strips... aka Julienned and then I snip them again to garnish the watermelon and feta.