Servings: 8 servings
8 wedges seedless watermelon, about 1 inch thick 1 cup heirloom cherry tomatoes, sliced 1 cup fresh baby arugula 1/2 cup fresh blueberries 1/3 cup crumbled feta cheese 1/3 cup pitted Greek olives, halved 1 tablespoon olive oil 1/8 teaspoon kosher salt 1/8 teaspoon coarsely ground pepper Balsamic glaze, optional
