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Jan 21, 2010

Watermelon Salad with Mint Leaves

5 pounds watermelon


1 whole vidalia onion

1/4 cup red wine vinegar

1 1/2 teaspoons salt -- to taste

1 1/2 teaspoons pepper -- to taste

1/2 cup extra virgin olive oil

2 tablespoons fresh mint -- chopped

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.