6 cups watermelon cubes (seeds removed)/ 3/4 cup crumbled feta cheese/ 1 minced red onion (or Vidalia onion)/ 3 tablespoons chopped basil/ 1/2 cup olive oil/ 1/4 cup red wine vinegar/ Salt and pepper (Serves 4)
Watermelon Salad Prep
Cut the watermelon into slices removing the rind and cut the flesh into bite size pieces, removing the seeds. When you have six cups of watermelon, place them in a large bowl and add the crumbled feta and the minced onion. The dressing will be prepared in a separate bowl.
Watermelon Salad Dressing
In a large bowl, add the red wine vinegar and the chopped basil and whisk it together slowly adding the olive oil. Add salt and pepper to taste and set aside.
Watermelon Salad with Feta Cheese, Vidalia Onion and Basil
Arrange four servings of the watermelon salad in bowls and top with the basil vinaigrette and serve.
Watermelon Gazpacho Recipe
8 cups of diced seedless watermelon 1 cucumber (peeled, seeded and chopped) 3 tablespoons minced shallots 1/2 red bell pepper, seeded and chopped 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil 3 tablespoons red wine vinegar 2 tablespoons olive oil Salt and pepper
Watermelon Gazpacho Prep
Assemble all of the chopped ingredients into a large bowl, add the oil, vinegar, salt and pepper and toss.
Gazpacho Final Steps
Puree the gazpacho ingredients in batches, transferring all of the soup to a large bowl.
Chill and Serve
Place the gazpacho in the refrigerator until it is chilled. Serve in bowls and place a spring of fresh mint in each serving.