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Fruit: Watermelon Salad II

Source of Recipe

Garden at the Cellar chef-owner, Will Gilson


List of Ingredients

½ seedless watermelon (red or yellow)
¼ c. champagne or white vinegar
2 tbsp. Lillet or other sweet wine (optional)
4 heirloom tomatoes (try Striped German or Brandywine)
Small bunch arugula or watercress, washed and trimmed
¼ c. thinly sliced scallions
¼ c. chopped basil (not packed)
½ c. olive oil
Salt and pepper to taste
1 c. Vermont Butter and Cheese Company goat milk feta cheese, crumbled



Recipe

1. Remove rind from watermelon. Dice fruit into ¼- inch pieces and place in a large bowl.

2. Add vinegar and wine (if using) and marinate for ten minutes.

3. Meanwhile, dice tomatoes into ¼-inch pieces and set aside. Chop arugula into bite-size pieces.

5. Add tomatoes, arugula, scallions, basil, olive oil, salt and pepper to watermelon and toss to combine. Adjust seasoning as necessary. Arrange salad on a plate and top with crumbled feta.

Serve and enjoy the fruits of your local farmer’s labor.