Watermelon Salad With Mint Leaves
By Paula DeenJUMP TO RECIPE
- 1 (5 lb) watermelon
- 1 sweet onion
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh mint, chopped, plus 6 whole sprigs
- 4 oz feta cheese, crumbled
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
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.