Ingredients
2
pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2
tablespoons white or red balsamic vinegar
Salt
1
(6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3
tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn
Preparation
- On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Drop the basil leaves over the watermelon and feta. Serve immediately.
Dining and Cooking