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  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 3 cups watermelon chunks
  • 3 cups coarsely chopped heirloom tomatoes
  • 3 cups coarsely chopped cucumbers
  • 1 cup chopped basil
  • 1/2 cup chopped red onion
  • 3/4 cup crumbled feta cheese


  1. Combine vinegar, salt, pepper and oil; whisk well. Gently toss remaining ingredients in a large bowl. Pour vinaigrette over salad and toss to coat. Serve immediately.
Recipe courtesy of the Nashville Food Project.

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The recipe was originally published as Watermelon, Tomato and Cucumber Salad on

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