7 cups of cubed watermelon, chilled and well drained
1 tablespoon rice vinegar
4 ounces crumbled feta cheese
1 cup loosely packed fresh mint leaves, coarsely chopped*
Kosher or sea salt
Freshly ground pepper
• Leave out the rice vinegar and drizzle with balsamicvinegar instead
•Add thin slices of red onions for an extra tang
*Chef’s note: When cutting mint, stack a few mint leaves.Roll into a tight cylinder. With a sharp knife, slice crosswiseinto thin strips.
Cut watermelon into bite size cubes, gently toss melonwith rice vinegar, feta cheese and mint. Season with saltand pepper. Serve immediately.Serve and enjoy!