This recipe comes from Paula Dean on the Food Network channel. The ingredients are such a different combination that I just had to try it and I am so glad I did.
Whenever there is a potluck I am asked to bring this watermelon salad, and I have been asked numerous times for the recipe. The ingredients for this salad can be assembled ahead of time, but add the dressing at the last minute, draining any liquid that has accumulated from the watermelon before adding the dressing. The dressing tends to get watered down if added too soon.
I hope you like this summertime salad as much as I do! Enjoy!
Watermelon Salad with Mint Leaves
1 (5#) watermelon, easier if it’s the seedless kind
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
2 Tbsp chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing any seeds. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper and whisk until salt is dissolved. Slowly drizzle in the olive oil, a few drops at a time, whisking together. Add the chopped mint; taste and adjust seasonings.
In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon and gently mix until everything is coated and evenly mixed. Serve from bowl or divide salad among individual plates and garnish with mint leaves.
Yields about 6 servings.
Whenever there is a potluck I am asked to bring this watermelon salad, and I have been asked numerous times for the recipe. The ingredients for this salad can be assembled ahead of time, but add the dressing at the last minute, draining any liquid that has accumulated from the watermelon before adding the dressing. The dressing tends to get watered down if added too soon.
I hope you like this summertime salad as much as I do! Enjoy!
Watermelon Salad with Mint Leaves
1 (5#) watermelon, easier if it’s the seedless kind
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
2 Tbsp chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing any seeds. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper and whisk until salt is dissolved. Slowly drizzle in the olive oil, a few drops at a time, whisking together. Add the chopped mint; taste and adjust seasonings.
In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon and gently mix until everything is coated and evenly mixed. Serve from bowl or divide salad among individual plates and garnish with mint leaves.
Yields about 6 servings.
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