Watermelon Mint Salad

From the Food Network and they credit Paula Deen

August 2009 - Someone brought a weird salad to Trevelin's birthday party. I thought it was a savory tomato salad, but no, it was watermelon! A Google search found several recipes and I decided to try this one.

The Audible Magic company picnic was coming up so I made a batch to test. It got rave reviews. The salad may seem odd, but the mix of flavors works very well.

If you chill it for a day - or start with a cold watermelon - then this is very refreshing.

Prep time: 20 minutes
Serves 8-10

A. watermelon 1 medium  

Cut the rind off the watermelon. Be generous and cut off some of the red too, that part closest to the rind is not as tasty.

Cut the red part into bite size pieces - you want your guests to eat this without having to cut it on their plate.

B. Wallawalla onion 1 or Maui onion. You want sweet onion, not hot.
red wine vinegar 0.25 cup  
salt 1 teaspoon  
  extra virgin olive oil 0.5 cup  
  fresh mint 2 tablespoons Chopped.
  ground black pepper 0.25 teaspoon  

Dice the onion into little cubes.

In a bowl, mix the vinegar and salt. Whisk it until the salt dissolves.

Then keep whisking and drizzle in the olive oil. You want to make an emulsion.

Add the mint and a bit of ground black pepper. Whisk to include.

C. feta cheese 4 ounces Crumbled.

Place the watermelon in a big serving bowl. Crumble the feta cheese over it.

Add the dressing and mix it all up.

If the watermelon was ice cold, then you can serve immediately. If not, put the salad in the refrigerator for up to a day.