(Photo courtesy of Dragon's Kitchen)
Watermelon and Feta Salad from Dragon’s Kitchen
2 english cucumbers
4 kumatoes (or other tomatoes)
2 seedless watermelon wedges, 5 inches wide
2 tablespoon white wine vinegar
2 garlic clove, minced
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons lemon juice
4 tablespoons mint leaves, shredded
4 tablespoons basil leaves, shredded
1 cup crumbled feta
1. In a large bowl mix together the cucumber, tomato, watermelon and poblano. You don't need to seed or peel the cucumbers.
2. Whisk together vinegar, garlic, olive oil, salt, pepper and lemon juice. Drizzle the dressing over the salad. Add the basil and feta. Toss gently to combine.
3. Serve at room temperature.