Recipe: Todd English's Watermelon, Fennel and Black Olive Salad with Feta Cheese

Makes 8 servings

- 4 cups seeded watermelon chunks

- 1 large fennel bulb, thinly sliced on a Japanese mandoline (about 2 cups)

- ½ cup coarsely chopped pitted Kalamata olives

- 1 large red onion, thinly sliced (about 2 cups)

- 1 bunch green onions, green part only, chopped

- ¼ cup chopped fresh basil leaves

- 1 ½ cups crumbled feta cheese

- ¼ cup fresh lemon juice

- ½ cup extra-virgin olive oil

- 2 tablespoons balsamic vinegar

- 1 teaspoon kosher salt

- ½ teaspoon black pepper

Put the watermelon, fennel, olives, red onion, green onion, basil leaves and feta in a large bowl. Add lemon juice, olive oil, vinegar, salt and pepper and toss well. Divide among salad plates and serve immediately.

Adapted from "Star Palate: Celebrity Cookbook for a Cure" by Tami Agassi and Kathy Casey