36 watermelon cubes, about 3cm square each
¾ cup finely crumbled Greek feta
2 tablespoons finely shredded fresh mint leaves
2 tablespoons finely chopped red onion
1 tablespoon white balsamic vinegar
Using a small melon baller, scoop out a small hole in the top of each watermelon cube. Drain watermelon on paper towel then place onto a serving platter.
Combine feta, mint leaves, onion and balsamic in a bowl. Season with cracked black pepper.
Spoon approximately 1 teaspoon of feta salsa into the hole of each watermelon cube. Garnish with extra finely shredded mint leaves and serve.