BY WHISKAFFAIR
Add 100 g of baby spinach, 100 g of cubed Persian cucumber, 800 grams of chilled watermelon, 1 cup of pomegranate arils, ½ cup thinly sliced red onions, ½ cup mint leaves (packed), ¼ cup roughly chopped pistachios, 3 tablespoon extra virgin olive oil, and ¼ cup freshly squeezed lime juice (or lemon juice) to a large bowl.
Transfer the salad to the serving platter and crumble 100 g of feta cheese on top.