- 4 cups cubed seeded watermelon
- 1 medium sweet onion, quartered and thinly sliced
- 2 tablespoons minced fresh basil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- In a large bowl, combine the watermelon, onion and basil. Drizzle with vinegar; toss gently. Add salt and pepper. Refrigerate for up to 1 hour. Serve with a slotted spoon. Yield: 4-6 servings.
Originally published as Al Fresco Watermelon Salad in Holiday & Celebrations Cookbook 2004 , p218
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