4cupswatermelon, cut into bite size chunks or cubes
2cups, about 1/2 poundtomatillos, husks removed, thoroughly rinsed, quartered and thinly sliced
2/3cup, about 3 ouncesmild feta or queso fresco, crumbled or cut into small dice
For the vinaigrette:
1tablespoonfresh mint leaves, about 5 to 6, chopped
1tablespoonjalapeño or serrano chile, or to taste (seeding optional)
2tablespoonsfresh squeezed lime juice
1teaspoonwhite distilled vinegar
Place the watermelon cubes and tomatillo slices in a large bowl.
In a small bowl, add the chopped mint and jalapeno. Squeeze the fresh lime juice on top, stir in the vinegar, sprinkle the salt and mix. Pour the olive oil and vegetable oil, and mix with a whisk or fork until well emulsified.
Pour the vinaigrette on top of the watermelon and tomatillos, toss well and sprinkle the cheese on top.