Cucumber Salad with Sheep's Milk Feta and Lemon Oil

by Charlie McCarthy, Sr.

Ingredients

• 2 red onion
• 1 cups lemon juice
• 1 cups sugar
• 1 cups red wine vinegar
• 6 cucumber
• 1/2 watermelon
• pickled onions
• 1 cups feta cheese
• olive oil
• salt
• pepper
• 1 bunches dill

Recipe

1. Preheat a grill for cooking over medium heat
2. Oil the grill grates. Grill the red onion (sliced) until charred, about 2 minutes per side, then place in a medium bowl.
3. Place lemon juice, sugar, and red wine vinegar into a pot and bring to a boil. Pour over the onions. Let cool until ready to serve.
4. Toss the cucumbers, watermelon, and pickled onions together and drizzle in some of the brine from the feta cheese and some of the onion liquid to taste. Drizzle in olive oil and season with salt and pepper. Tear the dill and toss in. Add the feta crumbles last and toss one last time.

Enjoy!