Cynthias Watermelon and Cucumber Summer Salad

5 to 6 Cups of cubed watermelon
7 or 8 whole cherry tomatoes
4 or 5 tablespoons of Ultra Fresh Australian Hojiblanca Olive Oil
4 to 5 tablespoons of Amphoras Apricot or Traditional Balsamic.
10 fresh mint leaves

Products You Will Need:
Australian Hojiblanca
Traditional Style (Aged up to 18 years)

Cooking Instructions:
Garnished with pink Himalayan Sea Salt to taste

Cooking Time : 0
Servings : 4