A festive (and hot) holiday week such as this one is always filled with lots of cool, refreshing watermelon. This year, we'll share ideas for other ways to use everyone's favorite summer melon. Today's recipe comes from Eating Well.
INGREDIENTS
8 cups finely diced seedless watermelon, (about 6 lbs with the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
