Watermelon Radish Salad with Green Garlic Basil Vinaigrette

Make the vinaigrette. Add all of the ingredients for the vinaigrette, except the olive oil, to the bowl of a food processor and process until everything is chopped up. Then, with the food processor running, add the olive oil and mix until well combined. Set aside to let flavors meld.
Prep the honeydew. Cut the honeydew in half, crosswise, and remove the seeds. Set aside one half for another use. With the remaining half, slice off the tip and set the honeydew down on a cutting board, cut side (large end) down. With your knife, carefully remove the skin, cutting from top to bottom in a rounded motion, removing as little of the flesh as possible.
When all of the honeydew skin is removed, slice the honeydew from top to bottom into 1/4 thick slices. Then, with each thin slice, cut into triangle shaped pieces.
Prep the cucumbers. Next, either using a sharp knife or a mandolin, thinly slice the cucumbers and set aside.
Prep the radishes. Remove the top and bottom of the radishes, and thinly slice them with a sharp knife of a mandolin. If possible, slice them as thin as possible.
Assemble. On a serving platter, layer honeydew triangles on the bottom, then the radishes, and then the cucumbers. Using a spoon, drizzle some of the vinaigrette all over (you will have vinaigrette left over) the salad. Sprinkle with feta and serve. ENJOY!