You'll love how the sweet of the watermelon compliments the salty of the feta. Perfect for a summer BBQ!
Red Wine Vinaigrette
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes cut into bite-size chunks
3 1/2 cups peeled seeded bite-size watermelon chunks
1 red bell pepper, cut into bite-size chunks
7 ounces feta cheese, cut into 1/2-inch cubes
1 cup fresh mint leaves, thinly sliced
MAKE THE VINAIGRETTE: Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.
MAKE THE SALAD: Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese and mint in a large bowl with enough vinaigrette to coat. Serve immediately.
Do-Ahead Tip: The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.