Ingredients

Grated zest and juice from 1 lemon
1 tablespoon olive oil
1/4 teaspoon salt
1 (4-pound) seedless watermelon, rind removed and cut into 1 1/2-inch chunks  
1 shallot, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons crumbled feta cheese (did not use lowfat)

Directions

To make the dressing, whisk together the lemon zest, juice, olive oil, and salt in a small bowl. Combine the watermelon, shallot, mint, and basil in a large bowl. Lightly toss with the dressing. Sprinkle with the feta; serve immediately or chill up to 1 hour before serving.

Test Kitchen Tip:  Seedless watermelons vary in size. Bobby likes to use the small round variety. They weigh about 4 – 5 pounds each. If they have any seeds, they are very small. Their rind is thinner than larger watermelons, so it’s much easier to remove. Not only does this save you prep time, but since they are small, they take up a lot less space in the fridge!

Original recipe courtesy Paula Deen:  Watermelon Salad with Mint Leaves

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Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen