4 large cloves garlic, minced
1 cup plus 1 tablespoon extra-virgin olive oil, divided
3 large ripe tomatoes, cored and cut into 1/4-inch slices
½ lb watermelon, cubed
1 large cucumber, peeled and cut into 1/8-inch slices
1 small red onion, thinly sliced
12 kalamata olives
6 fresh mint leaves, minced
1 cup crumbled feta cheese
1/2 cup red wine vinegar
1 tablespoon chopped fresh oregano
Pinch kosher salt, to taste
Pinch freshly ground black pepper, to taste
In a small sauté pan over medium-high heat, sauté the garlic in the 1 tablespoon olive oil, stirring often, until the garlic is caramelized and slightly crunchy. Set aside and let cool to room temperature.
Arrange the tomatoes, watermelon, cucumber, and onions on individual plates or a platter. Top with the olives. mint and the crumbled feta.
In a small bowl, whisk together the vinegar, remaining 1 cup olive oil, and oregano. Season each salad with salt and pepper, drizzle with the dressing, and top with the sautéed garlic.