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 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 | ||
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. |
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. |