makes roughly 16 pieces (though I've usually gotten more yield from it)
16 1-inch cubes seedless watermelon, chilled (or however many you can get from a watermelon quarter)
2 ounces feta cheese, crumbled
2 tablespoons finely chopped mint
2 teaspoons finely chopped shallots
1 tablespoon water
1 tablespoon cream cheese or plain Greek yogurt
1 tablespoon balsamic vinegar (optional)
Mix together the feta, mint, shallots, pepper, water and cream cheese/yogurt in a small bowl. This might be easiest to do using a fork. Add more cream cheese or yogurt if the mixture isn't binding well. Add any more of other ingredients to preferred taste. Once mixed, spoon a bit of the mixture into the well in each watermelon cube.
Serve immediately or put in refrigerator until serving. Once ready to serve, a drizzle of good balsamic vinegar really adds to the flavor combination in this salad. I decided to do this the first time I made it, and from now on I won't serve it any other way.