You will need approx a 2.5kg half watermelon. Watermelon cubes can be made ahead of time and kept chilled in an airtight container on the day of serving. The salsa can also be made ahead of time without the balsamic added. Add balsamic and toss to combine just before filling.
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.