1 cup each of julienned red and yellow watermelon
1/2 cup of feta or Gorgonzola cheese, crumbled
5 basil leaves, very thinly sliced
3 tablespoons of reduced balsamic vinegar
Gently toss together cheese and chopped watermelon. Arrange on plates.
Garnish with sliced basil and drizzle with reduced balsamic vinegar.
Chill in refrigerator for 15 minutes.
Recipe serves 6 to 8.