• 1 cup quinoa (cooked and cooled)
• 3 cups watermelon (cubed)
• 1 pint tomatoes, cherry (slice in half)
• 1 cucumber, English (chopped)
• ¼ cup parsley, fresh (chopped)
• ¼ cup mint leaves, fresh (chopped)
• 1 onion, red (thinly sliced)
• ⅓ cup olives, Kalamata (pitted and halved)
• ¼ cup extra virgin olive oil
• 3 tablespoons red wine vinegar (or swap with lime or lemon juice)
• ⅓ cup feta cheese (crumbled)
• ¼ teaspoon sea salt (to taste)
• 1 pinch black pepper, ground (to taste)

Optional Add-Ins

• 1 handful arugula or baby spinach (for extra greens)
• 1 tablespoon crushed pistachios or sunflower seeds (for crunch)
• 1 tablespoon balsamic glaze (for a touch of extra sweetness)