By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge
48 ¼-inch-thick slices of melon (honeydew, cantaloupe, Persian, and Sharlyn)
2–3 tomatoes, thinly sliced
2 small Japanese or ½ Armenian cucumber, thinly sliced
1 cup crumbled goat or feta cheese
1 medium sweet onion, thinly sliced (a crisp, cold onion from the fridge is best)
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
Fresh basil for garnish
Place melon on its side and slice a small section off each end to create flat surfaces. Stand it upright on one of the flat ends and slice away the rind in 1-inch vertical strips. Then slice the melon open from top to bottom and scoop out the seeds. Place each half of the melon cut-side down on cutting board and cut into slices.
Arrange melon slices around the edge of a large platter. Top with a layer of tomato and cucumber slices. Arrange another ring of melon slices in the center and top with more tomato and cucumber slices. Sprinkle with salt and pepper. Top with cheese and onion rings. Drizzle with oil and vinegar and garnish with basil.