I bought a seedless watermelon last week that has turned into the gift that keeps on giving.
We've eaten slices on the patio on warm afternoons, 
had chunks of the sweet rosy fruit as snacks and had small bowls of it with breakfast. Today I made a salad of watermelon, feta cheese and thin sliced red onion. 
Wanting a little more with it, I made a green salad of arugula dressed with balsamic vinaigrette and topped it with the watermelon salad mixture. I went out to my herb garden and snipped some fresh basil leaves to slice and scatter on top. It was light, refreshing and healthy...the perfect summer combination. The saltiness of the feta and sweetness of the watermelon lead the chorus of this delightful combo.Watermelon Feta Salad with Basil and Red Onion
3 cups seedless watermelon, cut into 1 inch cubes
1 cup feta cheese, cut into 1/2 inch cubes
8 slices red onion, thinly sliced
4 handfuls baby arugula
15 large basil leaves, thinly sliced
For the vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Whisk the balsamic vinegar into the olive oil until emulsified, and set aside.
Arrange the arugula onto 4 separate plates. Top with the watermelon, feta cheese, red onion slices and sliced basil. Drizzle the vinaigrette over the salads, garnish with basil sprigs and serve.Serves 4.
Written and photographed by Diane.Watermelon Feta Salad with Basil and Red Onion recipe (pdf)
