by Jennifer Branch 

    • 7 cups of cubed watermelon, chilled and well drained
    • 1 tablespoon balsamic vinegar
    • 4 ounces crumbled feta cheese
    • 1 cup loosely packed fresh basil leaves, finely sliced
    • 1/2 sweet onion, thinly sliced
    • Olive oil

Gently toss melon with rice vinegar, feta cheese and mint. Drizzle with olive oil and balsamic syrup. Serve immediately.

This salad is best served right away. The vinegar starts to break down the watermelon if made too far in advance.

Time Saving Hint: Layer the basil layers on top of each other, roll them into a tuber and slice them as thinly as possible

Jennifer Branch has a bachelors degree in culinary arts and loves creating with fresh seasonal foods. She has lived in Civano with her family and three goofy dogs.

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