Yield: 4 servings

• 1 clove garlic, minced or grated
• 1 small Fresno chile or jalapeno pepper, seeded and minced
• 6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings)
• 3 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 1/4 cup finely torn or finely chopped fresh mint
• 3 cups large diced red seedless watermelon
• 1/2 cup diced English cucumber
• 1/4 cup finely sliced scallions
• 1/2 cup Greek feta cheese, crumbled

Directions

1. Add the garlic, Fresno, olive oil and vinegar to a glass jar with a lid. Season with salt and pepper, then add the mint. Place the lid on and shake vigorously to combine. Set aside.
2. When ready to serve, combine the watermelon, cucumber and scallions in a large bowl. Dress with the vinaigrette and gently toss to combine. Sprinkle the crumbled feta on top. Serve chilled.