Mix the Balsamic Vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the EVOO into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half of the dressing over the salad; gently toss to coat.
Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.
F. Oliver’s Oil and Vinegar recommendations:
Dark Chocolate Balsamic Vinegar and Fresh Pressed Blood Orange EVOO
Blushing Peach Balsamic Vinegar and Fresh Bright Basil EVOO
Sunny Pineapple Balsamic Vinegar and Smoky Chipotle EVOO or Tunisian Harissa EVOO
Zesty Grapefruit Balsamic Vinegar and Fresh Bright Basil EVOO