Begin by selecting a very ripe watermelon, cut it into bite-sized cubes, discarding any seeds, and place them in a large mixing bowl.

Pit and slice the kalamata olives, then gently add them to the bowl with the watermelon.

Crumble feta cheese over the top and add julienned mint leaves.

Stir gently with a spatula to combine without breaking the watermelon pieces.

Drizzle olive oil over the salad and season with sea salt and black pepper.

Toss gently to ensure every piece is lightly coated with the dressing.

Serve immediately, ideally chilled, on a colorful platter for summer gatherings.