6 cups of watermelon should be about 3 pounds

[remove rinds & cut into 1-inch cubes]

1/2 cup of fresh Italian parsley or cilantro [leafs only]

¼ cup of toasted almonds or sea salt almonds [chopped]

4 ounces of Queso fresco or feta cheese [cut into square size pieces]

Vinaigrette

1 tablespoon of Dijon mustard

1 ½ tablespoons red wine vinegar or sherry vinegar

1 tablespoon fresh lemon juice

½ cup extra virgin olive oil

White pepper [optional & to liking]

Salt [to liking]

Tools

1 small bowl

Whisk

1 large bowl

Knife

Cutting board

Mixing spoons

Serving plates

Vinaigrette Preparation

In a small bowl combine in your mustard, vinegar and fresh lemon juice; whisk to mix. Slowly start by pouring in your olive oil and whisking until all is emulsified. Add in your white pepper and salt to liking; make sure to taste as you go to adjust the flavors. Set aside for later use.

Watermelon Salad

In a large bowl place in your cubed watermelon, Italian parsley or cilantro leafs, almonds and cheese. Mix until all is combined. Lastly pour your vinaigrette over your salad and toss gently. Serve and enjoy!

Tip – You can prepare the vinaigrette two days ahead and store in an air tight container until ready to use.