This recipe appeared in The Dallas Morning News for the 4th of July and I immediately wanted to try it.
It is light and refreshing for a hot summer day and quite festive if you cut some of the watermelon pieces to resemble stars.

5 (1-inch) thick slices of seedless WATERMELON
1 c. BLUEBERRIES
5 ounces FETA CHEESE, cut into 1/2 inch cubes, or crumbled
1/2 c. fresh PURPLE BASIL LEAVES... optional (I didn't have this)
Juice of 1 LEMON
1/2 c. EXTRA-VIRGIN OLIVE OIL
SEA SALT and freshly ground BLACK PEPPER, to taste

Spinach and arugula (or salad green of your choosing) to garnish platter

Using a small star-shaped cookie cutter or a cardboard template, cut several pieces of watermelon into small stars and the rest into 1 inch cubes.

Arrange watermelon and a few salad greens on a platter.
Sprinkle with blueberries, feta and basil and then drizzle with lemon juice and olive oil.
Season with salt and pepper and serve immediately.

Serves 6