This is a recipe I aimed to reproduce after I ate this salad at a restaurant that was run by a culinary school. It was something so unique to my palate and refreshing, I couldn't wait to try it at home. I have to admit I eyeball all the ingredients. It's hard to go wrong. Nice side dish to help balance off grilled meat being served. Who knew these ingredients would work together so amazingly well!! You can find many versions on line, but this is what I came up with.

What you need:

*Ripened sweet red watermelon diced into small squares ( make sure the watermelon still holds good firm texture)

* Red onion chopped/ diced

* 6 oz of crumbled feta cheese

* fresh mint sprigs chopped fine

* a fresh lime or lemon, depending on your preference

* red wine vinegar or champagne vinegar

* olive oil

* salt and dash of cracked pepper.

In bowl, toss diced watermelon, onion, mint, and big handful of feta. Drizzle a hint of olive oil over salad, handsome splash of vinegar, dash of salt and cracked pepper. Finish by squeezing a lemon or lime over dish. Toss again lightly and serve. Eyeball the amount of feta...if you were to have a spoonful of this salad...watermelon slices should dominate everything else. So there should be hints of feta all over the salad but not too overwhelming since it is a salty cheese.  If you are to make ahead of time, add feta and dressing right before serving. Best to have things prepped in separate bowls and toss together when ready...so as not to infuse onion into entire dish.

This is a recipe that was at both my wedding shower and baby shower. A family friend made it for the occasion and got the original recipe from the chef. After years of making it herself, here are her adaptions and the only way I've eaten it. So had to share! It is an awesome salad that is full flavored, refreshing, yet light. Perfect for a girl's luncheon, or a side dish for an outdoor party. This photo is not true to the recipe, but I wanted to show what the rice texture will look like. Shrimp is cut much smaller and there are many other colors to the dish. Can easily prep half before hand and throw together the day of. This is a WOW dish.

What you need:

* 1 pound Carolina white rice

* 3/4 to 1 1/2 pounds peeled cooked shrimp, cut into thirds

* 1-2 cups chopped green and red peppers ( orange and yellow in spring for color)

* 1 cup chopped drained marinated artichoke hearts

* 1/3 cup minced parsley

* 1/4 cup tiny capers

* 1/2 cup minced dill ( use dry for best results)

* 1/4 cup each golden raisins and brown

* 1 1/4 cup corn oil ( important that it's corn and not olive due to taste)

* 1/2 cup while champagne vinegar

* 1 3/4 teaspoons each salt and pepper

* 1 Tablespoon minced fresh garlic

* 1/2 teaspoon dried basil

* 1/4 cup minced dry parsley

Combine rice, cooked and cut shrimp, green and red peppers, artichoke hearts, 1/3 cup parsley, capers, dill, and raisins in bowl. Combine oil, vinegar, salt, pepper, garlic, basil, and 1/4 cup dry parsley in a jar with cover. Shake well. Pour over rice/shrimp mixture tossing to coat. May chill in refriderator, BUT BEST SERVED ROOM TEMP!!

Serves 10-12