It is hot, hot, and hot outside in KY! On summer days like this I want dishes that cool me off and are refreshing to the palette. My watermelon salad recipe is not only simple, it’s healthy, and delicious. The flavor combinations sound odd at first, but when combined in a single bite it is amazing. If you have ever tried and liked salted watermelon, then this will be the new go to summer salad your family and friends will be sure to enjoy on a hot summer’s eve.
Total Time: 10-20 minutes
Yield: 6-8 servings
- 1 seedless watermelon
- ¼ cup red wine vinegar
- Salt and black pepper
- ¼ cup of extra virgin olive oi or canola
- 2 TBSP fresh mint leaves, chiffonade (rolled and sliced in thin ribbon like strips)
- ½ cup of feta cheese crumbled
- Splash of lime or lemon juice
- 1 red onion, sliced thin
- Mint Sprigs for Garnish
Cut the rind from the melon and cut into cubes 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.
Optional: I have also served this salad finely chopped in appetizer spoons as a bite size tapas for parties and guests have loved it.