Cut each small watermelon in half lengthwise, and then cut a tiny slice off the bottom of each half so that when filling and serving the halves as if they were bowls, they can stand firm and stable.

With a medium-sized kitchen knife, remove the pulp of each watermelon half. Cut from the edges towards the center, and when it is out, chop the flesh into pieces of about 1 inch square.

Chop the lettuce into medium-small pieces. Remove the stems of the strawberries and cut them into slices.

Whisk the feta cheese with the salt, white pepper and sour cream. Once that mixture turns soft and even, pour it in a small bowl and set aside.

In a large glass mixing bowl toss the watermelon cubes, strawberry slices, and chopped romaine. Fill your watermelon bowls with this mixture.

At serving time, drizzle some of the extra-virgin olive oil on top of each half melon filled with salad, then do the same with the honey. Spoon or poor your feta cheese dressing over the salad, then finish with a sprinkle of the salty-crunchy bacon bits on top for texture and flavor.