Watermelon Feta Salad

4½ ounces red onions sliced and grilled

Oil

15 ounces of watermelon, ½-inch cubes

4½ ounces baby arugula

6 ounces crumbled feta cheese

1¼ tablespoons fresh basil chiffonade (see note)

For the honey lime vinaigrette

2 ounces lime juice

1 ounce honey

6 ounces extra-virgin olive oil

Salt and pepper to taste

Balsamic glaze to garnish

To grill the onions lightly coat the sliced onions in oil, season with kosher salt and fresh ground black pepper and grill over medium high heat until they begin to soften. Allow the onions to chill to room temperature.

In the meantime in a bowl combine the honey and lime juice. Slowly whisk in the olive oil and season to taste.

Once the onions are at room temperature place them in a large bowl with the watermelon, arugula, feta, and basil. Add approximately half the dressing and gently toss the salad to coat and season to taste. If desired you can add more dressing.

Arrange salad on a platter. Be sure to place some of the onions and watermelon on top for presentation and drizzle with the balsamic glaze. You can find this glaze in most grocery stores or you could make it at home by combining 4 cups of balsamic vinegar and 1 cup of sugar and reducing until the consistency is that of a syrup.

Serves 4

Note: Stack eight or so basil leaves, roll lengthwise, and slice crosswise to make ribbons of basil.

Recipe courtesy of HMS Executive Chef James Klewin