I was at a baby shower recently and this delicious salad was served to the guests. The sweet and salty flavor is a dazzling combo! I’ve made this salad twice since and tweaked it a little. Easy to make, oh-so delicious, and expands a way to use up watermelon before it vanishes until next summer:

Watermelon Salad with Mint Leaves

1 (5 pound) watermelon (Note: I bought a large quarter from the grocery store that looked good, and it provided plenty for four people.)

1 Vidalia or red onion (sweet onion)

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

salt and pepper

2 tablespoons fresh mint (Note: Be careful to not use spearmint or peppermint. Use the mint that is sold in grocery stores as an herb. Trust me . . . I know this from making a mistake! The wrong mint tastes like you’re eating toothpaste.)

4 ounces feta cheese, crumbled

6 whole mint sprigs

Cut the watermelon into bite-size pieces (no rind or seeds, obviously!). Peel and slice the onion into very thin rings—as thin as you can make them. Paper thin!

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil. Add the chopped mint. Taste and adjust (be careful of adding too much salt because the feta is salty).

In a serving bowl, combine the melon, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated. Garnish with mint sprigs.

*Recipe courtesy of Paula Deen . . . who has disappeared off the TV screen. I worry about her.

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