- 1/2 cup chopped roasted pistachios
- 1/4 cup quartered pitted green olives
- 1/4 cup olive oil
- 1 tablespoon white balsamic vinegar
- kosher salt and black pepper
- 1 small watermelon (about 4 pounds), rind removed and cut into pieces
- 4 ounces Feta, crumbled (about 1 cup)
- Combine the pistachios, olives, oil, vinegar, and ¼ teaspoon each salt and pepper in a small bowl.
- Top the watermelon with the dressing and Feta. Serve chilled or at room temperature.