Watermelon Salad with Feta and Basil
1 small seedless watermelon (or 1/4 of a large one)
1/2 of a red onion
16 leaves fresh basil sliced into ribbon thin strips
1/4 cup (2 ounces) crumbled Feta cheese (I used 4 ounces)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cut watermelon into bite-size pieces and place in a large bowl or in a high-sided serving platter. You should get about 8 cups.
Slice the onion into very thin half moons and scatter over the watermelon. Then scatter the basil strips over the top.
Crumble the Feta over the salad. Drizzle with the oil and lime juice (whisk together first). Sprinkle with the salt and pepper (about 6 turns on pepper mill).
Prepare about two hours before serving. Cover and refrigerate so flavors blend together.
It’s a pretty presentation, so do not toss before serving.
Adapted from the Do it Delicious recipe with Jessica Seinfeld