Greek Watermelon Salad

I recently used this recipe for a buffet salad dinner and the recipe was requested by several guests.  I must give credit to Lucy Cyphers and First United Methodist of Camden Cookbook.

1 small (4 lb.) watermelon, cut into chunks
1/2 small purple onion, thinly sliced
6 oz. crumbled feta
8 oz. Kalmata olives
handful of flat leaf parsley, chopped
handful of fresh mint, chopped
1/4 cup olive oil
2 T white balsamic vinegar (I used regular balsamic)
salt and pepper

Combine watermelon, onion, feta and olives.  Whisk oil and vinegar with salt and pepper until emulsified.  Pour over salad and gently toss to coat.  Sprinkle with parsley and mint.  Chill and serve.