Red wine vinaigrette:
Red wine vinegar, 1 cup
Salt, 1 tbl
Black pepper, 1 tsp
Olive oil, 2 cups
Whisk vinegar, salt, and pepper in a medium bowl to blend. Gradually whisk in the olive oil. Set aside.
Cucumber 12 cups (peeled)
Red onion 2 cups (paper thin slices)
Heirloom tomato 12 cups (bite-size chunks)
Watermelon 12 cups (seeded, bite-size chunks)
Feta cheese 3 cups
Fresh basil 4 cups (thinly sliced)
Cut cucumber in half length wise. Scrape out seeds (using spoon). Cut cucumber halves into half-moon slices. Toss sliced cucumber, onion, tomatoes, watermelon, feta cheese, and basil in a large bowl. Add enough vinaigrette to coat vegetables. Serve immediately.