Watermelon Wedge Salads with Feta, Mint, and Pistachios

1 mini seedless watermelon, chilled 

1 cup plain Greek yogurt

2 Tbsp. honey

1/2 cup crumbled feta cheese

1/4 cup finely chopped pistachios

3 Tbsp. julienned mint leaves

1. Start by combining the yogurt and honey in a medium bowl, and stirring until honey is incorporated. Set aside. 
2. Cut watermelon into quarters, then cut the quarters into 1-inch thick slices. 
3. Arrange the watermelon slices on a large serving platter. Assemble the watermelon wedge salads as follows: Carefully spread a small spoonful of the honey yogurt mixture on each wedge. Then, sprinkle each wedge with chopped pistachios. Next, sprinkle each wedge with crumbled feta. Finally, scatter a few thin slices of mint leaves on each wedge. 
4. Serve assembled Watermelon Wedge Salads immediately. Or, refrigerate for up to two hours.