4 cloves garlic, thinly sliced
2 teaspoons olive oil
2 teaspoons chili paste with garlic (available in Asian markets.)
2 tablespoons lime juice
3 tablespoons extra virgin olive oil.
1 teaspoon sherry
2 teaspoons rice wine or white vinegar
1/2 medium Vidalia onion, thinly sliced
1 cup 1/2-inch cubes watermelon
1 jalapeno, seeds removed, thinly sliced
4 tablespoons chopped fresh parsley
1 tablespoon capers, drained and rinsed
1/2 teaspoon salt
Freshly ground pepper to taste
2 1/2 lbs. tomatoes, coarsely chopped
1/2 cup crumbled feta cheese
Combine almonds, garlic, 2 teaspoons olive oil and chili paste in a small pan. Sauté over medium heat for 3 minutes. Remove from heat.
For the vinaigrette, combine the sherry, vinegar, lime juice, 3 tablespoons olive oil, and onions in a bowl. Whisk in the almond/chili/garlic mixture. In a large bowl, toss watermelon, jalapeno, parsley, and capers. Season with salt and pepper. Add tomatoes and vinaigrette. Sprinkle with feta cheese. Serve immediately.
Submitted by Marilyn Goldfarb, Boalsburg