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Sweet fruit flavors of watermelon combine with Thai basil’s subtle mint flavor for a refreshing salad that is a break from the ordinary.
6 cups cubed seeded watermelon, 1-inch chunks
2 tablespoons chopped Thai basil
4 ounces crumbled feta cheese
1/2 cup thinly sliced red onion
1/4 cup vegetable oil
3 tablespoons rice vinegar
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon sugar
Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.
Meanwhile, for the Vinaigrette, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette. Sprinkle with cheese and onion. Serve immediately.
(Amount per serving)