Watermelon and Feta Summer Salad

• 14 cup olive oil
• 2 tablespoons fresh mint leaves, julienned (finely sliced)
• 4 teaspoons champagne vinegar
• 12 small chilled watermelon, preferably seedless (about 6 lbs)
• 34 cup red seedless grapes, halved
• 34 cup green seedless grape, halved
• 1 cup crumbled feta cheese (about 5 ounces)
• 14 cup pine nuts, toasted
• mint sprig, for garnish

1. In large bowl whisk together oil, mint leaves and vinegar; set aside.
2. With a sharp knife cut around edge of watermelon to within 1/2 inch of rind.
3. Then cut a deep cross through the flesh, leaving rind intact and reserving for later use.
4. Scoop out each quadrant of watermelon and cut flesh into 3/4-inch cubes.
5. Place in bowl with vinaigrette, watermelon flesh, grapes and feta; toss gently.
6. Use watermelon shell for serving and if necessary, slice off a sliver of its bottom so it sits level.
7. Spoon watermelon mixture into shell and sprinkle with nuts.
8. Garnish with mint sprig.
9. Serve immediately.

olive oil, mint, champagne vinegar, chilled watermelon, red seedless grapes, green seedless grape, feta cheese, pine nuts, mint sprig

Taken from www.food.com/recipe/watermelon-and-feta-summer-salad-180802 (may not work)