Delicious! EmilyC’s cured-lemon vinaigrette creates the perfect salty foil to sweet summer melon. This dish has a burst of flavors and textures. 

Watermelon with Preserved Lemon Vinaigrette

Serves 4 to 6

• 1small seedless watermelon
• Rind of half of a preserved lemon, rinsed and finely diced (about 2 tablespoons in total)
• 2teaspoons fresh lemon juice, or to taste
• 5tablespoons of your favorite extra-virgin olive oil
• About 3 ounces mild, creamy feta (such as French or Bulgarian), crumbled or cut into small pieces
• 1 large handful mint leaves
• 1/4 to 1/4cups sunflower seeds (if using raw, lightly toast and cool before using)

1. To prepare the watermelon, cut the watermelon in half or into quarters (depending on size), then cut it into 1/2-inch thick slabs. I like to leave the rind on, but feel free to remove it. Set in the refrigerator to chill until ready to serve.
2. To make the preserved lemon vinaigrette, combine the rind, lemon juice, and extra-virgin olive oil in a small bowl or jar, and whisk well. The intensity of preserved lemons varies greatly, so taste the vinaigrette and add salt and/or more fresh lemon juice, if needed.
3. To serve, drizzle each watermelon slab with a little of the preserved lemon vinaigrette, making sure to get some of the rind that’s settled to the bottom of the bowl on each slab. Top with feta, mint, and sunflower seeds.

https://food52.com/recipes/37110-watermelon-with-preserved-lemon-vinaigrette