Rozanne Gold’s Watermelon and Feta Salad

1 1/4 pounds watermelon

1/3 pound feta cheese, thinly sliced or crumbled

1/2 pound oil-cured black olives, pitted and roughly chopped

2 Tbsp roughly chopped basil

freshly ground black pepper

2 Tbsp extra-virgin olive oil, optional

Remove the rind from the watermelon, then pit and thinly slice the flesh. Layer or toss it together with the feta and olives.

Top with basil and pepper, and drizzle with olive oil, if desired.

Serve immediately.