Photos: Luke Robinson / Flickr Make some fireworks this Fourth with a local watermelon salad from Garden at the Cellar chef-owner, Will Gilson. What’s more, you’ll find almost every ingredient at your local farmer’s market. How’s that for explosive? Local Watermelon Salad Serves ten Ingredients ½ seedless watermelon (red or yellow) ¼ c. champagne or white vinegar 2 tbsp. Lillet or other sweet wine (optional) 4 heirloom tomatoes (try Striped German or Brandywine) Small bunch arugula or watercress, washed and trimmed ¼ c. thinly sliced scallions ¼ c. chopped basil (not packed) ½ c. olive oil Salt and pepper to taste 1 c. Vermont Butter and Cheese Company goat milk feta cheese, crumbled 1. Remove rind from watermelon. Dice fruit into ¼- inch pieces and place in a large bowl. 2. Add vinegar and wine (if using) and marinate for ten minutes. 3. Meanwhile, dice tomatoes into ¼-inch pieces and set aside. Chop arugula into bite-size pieces. 5. Add tomatoes, arugula, scallions, basil, olive oil, salt and pepper to watermelon and toss to combine. Adjust seasoning as necessary. Arrange salad on a plate and top with crumbled feta. Serve and enjoy the fruits of your local farmer’s labor. Try more seasonal recipes at Garden at the Cellar, 991 Massachusetts Avenue, Cambridge (617-230-5880 or gardenatthecellar.com).