Cafe Panache's Grilled Watermelon Salad

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Washington Post


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2 large slices seedless watermelon, about 1 1/2 inches thick (cut from the center)

1 medium red onion, cut into very thin strips (julienne)

1 cup crumbled feta cheese

1 1/2 cups pitted kalamata olives, cut in half

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 to 16 ounces baby or tender spinach, stemmed, washed and dried

1 to 2 tablespoon finely chopped basil leaves, for garnish

1 to 2 tablespoon finely chopped mint leaves, for garnish

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