INGREDIENTS
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2 1/2 cups seedless watermelon, cut in 1 inch cubes or balls (reserve juice)
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1 1/2 cups grape tomatoes, halved
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1/2 cup Roquefort cheese, crumbled
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1/2 cup scallion, minced
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salt
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1 tablespoon extra virgin olive oil
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2 tablespoons sherry wine vinegar
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1 pinch cayenne
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1/2 cup parsley, roughly chopped