Watermelon Feta Tomato Salad With Basil Vinaigrette

• 5 handfuls spinach, lettuce or other greens
• 10-12 grape or cherry tomatoes
• 1/4 seedless watermelon
• 1/4 cup feta (ideally goat milk; or bulgarian cheese)
• 2 tablespoons white wine vinegar
• 5 tablespoons extra virgin olive oil
• 20 leaves basil
• salt and pepper

1. Assemble salad: Rinse and spin the spinach or greens and rip into bite-sized pieces. Quarter the tomatoes. Cut the watermelon into ~1-inch cubes. Crumble feta over the salad.
2. Make dressing: Chiffonade the basil and put into a small bottle (I use an empty spice container). The dressing is a standard vinaigrette (typically 3:1 oil: vinegar) that's just a tiny bit lighter on oil - add oil, vinegar, a few grinds of pepper and a pinch of salt. Shake up to emulsify. Dip a green leaf into dressing to taste for salt and adjust seasoning for taste.
3. Chill salad until ready to serve. Dress ~ 15-20 minutes before serving (if you dress too early, the watermelon will weep).
4. This is such a versatile salad and there are so many variations you can play around with:rn** Shake up the greens: mild greens work here as do those that are a bit bitter (like arugula)rn** Add more salt with capers or olivesrn** Add some bite with thinly sliced or chopped red onions (I like to quick pickle them in a little white vinegar to cut some of the raw onion's sharpness) or spring onionrn** Use a different acid in the dressing: instead of white wine vinegar, use a sweet balsamic or lime or lemon juicern** Try different herbs: mint, cilantro instead of basilrn** Add some heat to the dressing with peppers

handfuls spinach, grape, watermelon, feta, white wine vinegar, extra virgin olive oil, basil, salt

Taken from food52.com/recipes/349-watermelon-feta-tomato-salad-with-basil-vinaigrette (may not work)