In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1 tablespoon of red wine vinegar, and a pinch of kosher salt. Set aside.

Chop the seedless watermelon into bite-sized cubes. Finely chop half a cucumber and thinly slice a small red onion. Coarsely chop a handful of fresh mint leaves. Combine in a large bowl.

Sprinkle approximately 1 cup of crumbled feta cheese over the salad mixture.

Drizzle the dressing over the watermelon and feta mixture. Toss gently to combine.

Top with reserved feta and additional mint leaves. Serve immediately.

If refrigerating leftovers, store components separately for optimal freshness.