extra virgin olive oil
Coarse salt and ground pepper to taste
seedless watermelon, chilled and cut into bite-size pieces
(2 c.) watercress leaves, washed and dried
feta cheese, cut in chunks
(1 slice) red onion, thinly sliced (optional)
Combine vinaigrette ingredients in small bowl; whisk to combine. In medium bowl, toss watermelon and watercress with 3 tablespoons vinaigrette; arrange on plate.
Top with feta and red onion; drizzle remaining dressing over cheese. Sprinkle with poppy seeds before serving.
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