Watermelon Salad With Feta And Cucumber Pickles

• 1 cup sugar
• 1 cup cider vinegar
• 1/2 cup water
• 1 teaspoon kosher salt
• 2 teaspoons mustard seeds
• 1 1/2 teaspoons wasabi powder
• 3 tarragon sprigs
• 1 English cucumber, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry or white wine vinegar
• 1/2 teaspoon ground sumac (optional)
• 8 cups cubed red watermelon
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 1/2 cup chopped fresh mint
• 1/4 cup sliced pitted kalamata olives
• 1/4 cup chopped fresh dill

1. Combine first 7 ingredients in a medium saucepan over high heat; bring to a boil. Remove pan from heat; cool completely. Place cucumber slices in a large bowl; pour vinegar mixture over cucumbers. Cover and chill cucumber and vinegar mixture 8 hours or overnight.
2. Combine oil, vinegar, and sumac, if desired, in a small bowl, stirring well with a whisk. Strain cucumbers; discard liquid and tarragon sprigs. Place about 2 tablespoons cucumbers on each of 8 plates. Place 1 cup watermelon cubes on each plate. Top watermelon evenly with cheese, mint, olives, and dill. Drizzle evenly with vinaigrette.

sugar, cider vinegar, water, kosher salt, mustard seeds, wasabi powder, tarragon sprigs, cucumber, extravirgin olive oil, sherry, ground sumac, cubed red watermelon, feta cheese, fresh mint, olives, dill

Taken from www.myrecipes.com/recipe/watermelon-salad-feta-cucumber-pickles (may not work)