4 cups cubed seedless watermelon
1 cup chopped tricolor tomatoes
1/2 red onion, thinly sliced
1/2 English cucumber, thinly sliced
1 orange, segments
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
1/2 cup crumbled feta cheese (I love goat or sheep milk)
Kosher salt and freshly ground black pepper
In a large nonreactive bowl, add the watermelon, tomatoes, red onion, cucumber, and orange segments. Pour the red wine vinegar and olive oil on the salad and mix until evenly coated. Season with salt. Tear in the basil and mint leaves (by hand to keep from bruising). Crumble in the feta cheese. Cook with soul. Eat with pleasure!
- I really love working with tricolor tomatoes for this recipe; however, cherry or grape tomatoes can work fine here. I recommend Whole Food’s Hepworth Farms tomatoes.
- You can use Sherry vinegar instead of red wine. Apple cider works too.
- I really recommend tearing in herbs to a dish to prevent them from bruising, loosing flavor, or turning brown.
- I love Whole Food’s Bulgarian Feta cheese! You could use a pre-crumbled feta also, but fresh is the best!