What Do We Need?
1 small shallot, thinly sliced
1 teaspoon unseasoned rice vinegar or white wine vinegar
1 small (1.5 pounds) melon
2 small (0.5 pounds each) cucumbers
1/3 bunch basil, chiffonade
1/3 bunch mint, chiffonade
2 teaspoons extra virgin olive oil
1 1/2 ounce feta cheese
Salt and black pepper to taste
How Do We Make It?
Peel and thinly slice onions. Place in a mixing bowl with vinegar and a few healthy pinches of salt. Mix and let sit while prepping the rest of the ingredients.
Cut melon and scoop out seeds with a spoon; discard. Scoop out the flesh as small chunks and put in bowl with the onions. Peel cucumbers, cut lengthwise and scoop out seeds with a spoon; discard (or eat!). Cut into diagonal medium-sized chunks and put in bowl with the onions and melon.
Pick the leaves off the herbs and discard stems. Chiffonade leaves and mix in with the rest of the ingredients, adding olive oil and pinches of salt and freshly ground black pepper. Mix well and check seasoning to taste. Crumble feta cheese on top and enjoy!