INGREDIENTS
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4 cups chilled seedless watermelon, diced large
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1 medium chilled English cucumber, peeled and diced
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1/4 cup kalamata olives, pitted and sliced
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1/4 cup (1 oz) crumbled feta
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1 tablespoon fresh mint (or basil) leaves, thinly sliced
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3 tbsp balsamic glaze