1 1/2 cups cherry tomatoes, halved3/4 tsp kosher salt, divided 1 1/2 cups watermelon chunks, seeded and cut to approximate size of tomatoes 3 Tbsp fresh basil 3 Tbsp extra virgin olive oil 1 tsp white wine vinegar 1/2 tsp lime zest 1 tsp freshly squeezed lime juice 1/2 cup crumbled feta

Salt tomatoes with about 1/2 tsp salt, and allow to strain about 30 minutes. Meanwhile, cut watermelon (and allow to come to room temperature if previously chilled).  Combine basil, olive oil, 1/4 tsp salt, vinegar, lime zest, and lime juice in a blender or small food processor. Process until well blended. Add tomatoes to the watermelon, and stir in the basil oil. When ready to serve, remove extra water, and gently fold in feta.

recipe from pink-parsley.com