Watermelon, Kalamata and feta salad

Watermelon, kalamata and feta salad, originally uploaded by *April*.

Ingredients:

4 cups of seedless watermelon, balled or cut into large chunks (a stainless steel coffee scoop works very well for an improvised melon baller)
3/4 cup kalamata olives, pitted and drained
3 oz. feta cheese, crumbled
1/4 medium red onion very thinly sliced
fresh cracked black pepper
2 tbsp. olive oil
2 tbsp. balsamic vinegar

Mix oil, vinegar, olives and onion. Toss lightly with watermelon and garnish with cracked black pepper. Serve slightly chilled or at room temperature.

While the salad can be made immediately before serving, I found it's best to let the flavors mingle for a few hours prior to serving.