"Watermelon and onions? No thank you." That's what Marcus said before he pushed this lovely plate back towards my end of the table.
"Just try it."
I coaxed. I pleaded. I even did cartwheels across our living room. (Obviously that's an exaggeration). But he never did give in. Now the question is: will you? Yes, I know watermelon, cheese, and onions make an unlikely combination. But they come together quite nicely. This recipe is from Paula Deen and it has the distinction of being the only recipe I've ever seen from that woman that doesn't include deep frying or 5 sticks of butter.
I thought the salad was light and refreshing. I loved the mint, especially.
What else are you going to do with the entire watermelon on your counter?
Watermelon, Feta, and Mint Salad
By Paula Deen
- 1 (5-pound) watermelon
- 1 Vidalia or other sweet onion (I actually substituted some picked onions I had around!)
- 1/4 cup red wine vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
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.