| | Directions | 1. Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.
2. Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette. Sprinkle with cheese and onion. Serve immediately. |
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Prep Time: 10 minutes
Servings: 8
|  | | Ingredients | | - | | 6 cups cubed seeded watermelon (1-inch chunks) |
| - | | 2 tablespoons chopped Thai basil |
| - | | 1/4 cup vegetable oil |
| - | | 3 tablespoons rice vinegar |
| - | | 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 1/2 teaspoon sugar |
| - | | 4 ounces crumbled feta cheese |
| - | | 1/2 cup thinly sliced red onion |
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| | Nutrition (per serving) | Calories: 133 Calories
Fat: 9 Grams
Protein: 3 Grams
Cholesterol: 8 Milligrams
Carbohydrates: 10 Grams
Sodium: 286 Milligrams
Fiber: 1 Grams
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