Watermelon Salad with Mint Leaves
I had the perfect opportunity to try this recipe out while Jen and I were out vacationing in Hawaii. Reading over the ingredients list, you’d question whether or not this really will taste good, as I did while I was prepping the salad. The result? Delicious. I neglected to pick up red wine vinegar as Paula Deen calls for in her original recipe, but balsamic vinegar works just as well here. My one suggestion, is that if you’re making this while you’re out in Hawaii, is to make sure and not buy the 14 lb watermelon at $1.49 a pound.
Whoops.
So…how about that Kama’aina discount?
Don’t judge this one by how it looks, because it’s a great way to fight off a long, arduous day of relaxing in the Pacific sun.
Adapted from Paula Deen’s recipe here.
- 1 (5-pound) seedless watermelon, cut into 1/2 inch chunks
- 1 Vidalia or other sweet onion (make sure it’s a sweet onion!)
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin or light olive oil
- 2 tablespoons fresh mint, chopped
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
- Salt and pepper, to taste
- Slice the onion into 1/2 inch rings, and then cut the rings into 1/2 inch squares. You don’t want the pieces to be so small that they can’t be picked up by a fork, but you’re not making onion rings here, either.
- In a small bowl, combine the vinegar, salt, pepper, and whisk until the salt is dissolved. Slowly whisk in the olive oil, a few drops at a time, which will emulsify the dressing.
- Add in the chopped mint, taste, and adjust seasonings if necessary.
- In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
- To serve, divide salad among individual plates and garnish with mint leaves.
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