Cut off the top and bottom of the watermelon. Place it on one side and run a sharp knife along the rind (like you would peel a pineapple). Cut it vertically into 6-8 slices. Then, cut in horizontally to form small cubes.
Wash the tomatoes and cut them into wedges.
In a small bowl, whisk the olive oil with the red wine vinegar, maple syrup, oregano, salt and pepper. Chop the mint leaves and stir them into the dressing.
Add everything to a large salad bowl and toss well. Garnish with hemp seeds, more mint leaves and balsamic glaze (if desired).
Notes
Optional add-ins: sliced cucumber, kalamata olives, red onion slices.
How to pick a ripe watermelon: first, look for a heavy and round watermelon (the elongated ones tend to be watery). Then, search for a yellow-orange spot, which indicates that the watermelon is full of flavor. Avoid watermelons with white field spots. Finally, look for dark and dull watermelons, shiny ones are not ripe.