Ingredients:

  • 6 cups seedless watermelon, cubed into 1-inch pieces
  • 1 cup block feta cheese, crumbled
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, very thinly sliced
  • 1/4 cup fresh mint leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Cut the chilled watermelon into uniform 1-inch cubes and place them in a large mixing bowl.
  2. Stir in the diced cucumber and thinly sliced red onion.
  3. Sprinkle the sliced mint over the top.
  4. In a small jar, combine the olive oil, balsamic vinegar, honey, salt, and pepper.
  5. Shake vigorously for 30 seconds or whisk until the mixture is thick and glossy (emulsified).
  6. Pour the balsamic vinaigrette over the fruit and vegetable mixture.
  7. Using a rubber spatula or large spoon, gently fold the ingredients from the bottom up to maintain structural integrity.
  8. Add the crumbled feta last and give one final, very light toss to keep the cheese white.