Chef Shannon shares a recipe for a watermelon and tomato salad.
1/4 cup Champagne vinegar or white vinegar
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 small red onion, thinly sliced
1/4 cup olive oil
4-lb. seedless watermelon, w/ rind removed, cut into 1” chunks
4 ripe tomatoes, cut into 1” chunks
1 cup feta cheese, crumbled
1 cup fresh basil, torn
1 cup fresh mint, torn
Combine vinegar, sugar, salt and pepper in small bowl. Whisk together and add onion. Let sit until onion becomes soft, about 30 minutes. Whisk in olive oil.
In serving bowl, combine watermelon, tomatoes, and feta. Gently toss with dressing. Add basil and mint. Season with salt and pepper. Serve cold or at room temperature.