Friday, August 17, 2012


This is a great option for watermelon in the summer, when there is so much delicious watermelon around. I recently took this to a gathering of my artists friends and everyone said they expected it to be tomatoes! Yes, you could make this with tomatoes and basil, instead of mint and watermelon, if you do change out the feta for mozzarella and celebrate Caprese style! Hope you enjoy this, it is easy and so very refreshing.


    1 (5-pound) watermelon
    1 Vidalia or other sweet onion, sliced thinly
    1/4 cup Balsalmic vinegar
    1/2 cup extra-virgin olive oil
    Chopped fresh mint leaves (I use an entire pack from the
    produce dept!)
    8 ounces feta cheese, cubed or crumbled (Goat cheese feta is the best)
    6 whole mint sprigs for top of salad-presentation

    Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, (buy a seedless, organic one!), and set aside. Peel and slice the onion into rings. Add the onion, mint, and the feta to the watermelon. Don't stir yet.
    In a small bowl, combine the vinegar, and pepper, and whisk. Slowly whisk in the olive oil, until blended well. 
    Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. 

    If you want to add salt to this, do it on the individual servings, as the salt will pull the water from the melon and make your dish soggy and sloppy.

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