You have to admit it’s hard to get through these summer months without indulging in sweet, refreshing watermelon – which also is quite hydrating in this hot weather. Want to try something a little different than the watermelon wedges at your next summer cookout? This refreshing watermelon salad doesn’t require a lot of ingredients nor time to prepare but strikes the perfect balance between sweet and savory. You can mix it up by trying other EVOO-balsamic pairings; you can even substitute basil for the mint. Try a spicier EVOO for an extra kick. Experiment to your heart’s content, watermelon is abundant now!
- About 2 quarts of watermelon cubes, seeded (we used half of a 16 pound watermelon)
- ¼ of a large red onion (or ½ a medium red onion)
- ½ cup of crumbled feta cheese
- ¼ cup of chopped mint, packed
- 3 tablespoons Olive This! Serrano Honey balsamic vinegar
- 2 tablespoons Olive This! Persian Lime EVOO
- 1/8 teaspoon salt
- ¼ teaspoon freshly ground black pepper
To slice the onion into short thin sections, start by cutting the onion in half lengthwise (through the root). Lay one of the hlaves, cut-side down, onto the cutting board. Make three cuts, as shown in the photo above, from the outside to the bottom center of the onion half. Thinly slice the onion crosswise halfway through the cut half. Store the rest of the onion for another use.
Combine all salad ingredients into a large bowl and pour the dressing over everything. Using a large spoon, carefully mix together to evenly coat the watermelon without breaking apart the chunks. Let the salad rest for about 15 minutes; give it another good mix before serving. Can be served chilled or at room temperature. Adjust the salt and freshly ground black pepper to taste.
MAKES 6 SERVINGS
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