Broccoli & Watermelon Salad with Balsamic Vinegar

prep: 15 minutes
cook: 1 to 2 minutes (steamed broccoli in the microwave)
serves: 6

you’ll need…
4 cups broccoli florets, cooked (I steamed them, but it’s up to you)
4 cups watermelon, seeds removed and cut into 1-inch pieces
1 cup feta cheese, cut into ½-inch pieces
½ cup chopped basil (see tip below on how to make basil ribbons)
¼ cup balsamic vinegar

let’s get to it….
Place broccoli florets in a microwave-safe container and cook for 1 to 2-minutes or until desired doneness. The broccoli should be crisp, not limp. Cool and place in a large mixing or serving bowl.
Remove seeds from watermelon (if any) and cut into 1-inch cubes; place in bowl with broccoli.
Spray knife with an anti-stick cooking spray (or wipe with olive oil) and carefully cut the feta cheese into ½-inch pieces. If the feta falls apart, that’s okay. Sprinkle on top of the watermelon.
Stack basil leaves and roll like a cigar. Cut crosswise into thin ribbons. Sprinkle on top of the feta. (This technique is called “chiffonade,” by the way.)
Mix the salad gently with a rubber spatula. Refrigerate; drizzle the balsamic vinegar over the salad just before serving.