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About 1 quart diced watermelon pieces
1/2 onion, sliced
1 tablespoon white vinegar
Small handful fresh herbs (mint or basil are good)
2 tablespoons oil cured black olives, chopped (don’t use the canned variety)
2 tablespoons crumbled feta cheese
1 tablespoon red wine vinegar
1/4 teaspoon red chile powder (if desired)
Soak onions in white vinegar for at least 10 minutes. Drain and discard vinegar. Gently toss watermelon with onion, herbs, olives, chile powder and red wine vinegar. Garnish the top with feta cheese and serve.
Submitted by Sara Jones, Tucson CSA