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Slice the watermelon thinly into 3 inch squares.
Make the crumble. Add the pistachios to a cutting board and begin to chop. Add the feta cheese and continue to chop, then continue with the basil and mint. Add the lemon zest, scallions, salt and pepper to taste and mix together to create a crumble.
Arrange the watermelon on a plate, overlapping each piece. Top with the crumble, then drizzle with balsamic glaze and olive oil.