6 cups (1/2-inch) cubed seedless Watermelon2 cups chopped trimmed Watercress (about 1 bunch)3/4 cup (3 ounces) crumbled reduced-fat Feta cheese1/2 cup thinly sliced red Onion1/4 cup thinly sliced fresh Basil3 tablespoons thinly sliced fresh Mint3 tablespoons fresh Lemon juice1/4 teaspoon Salt
Place all ingredients in a large bowl; toss gently to combine. Serve immediately.
Wine note: There's no better match for this refreshing watermelon salad than a chilled dry rosé. Both are cold, pink, crisp, and fruity--a magical marriage that's a must-try this summer. Two of my favorite rosés, one still, the other sparkling: Robert Hall Rosé de Robles 2005 from Paso Robles, California ($15) and Korbel Brut Rosé Sparkling Wine (nonvintage) from California ($11).
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