From the Food Network and they credit Paula Deen
August 2009 - Someone brought a weird salad to Trevelin's birthday party. I thought it was a savory tomato salad, but no, it was watermelon! A Google search found several recipes and I decided to try this one.
The Audible Magic company picnic was coming up so I made a batch to test. It got rave reviews. The salad may seem odd, but the mix of flavors works very well.
If you chill it for a day - or start with a cold watermelon - then this is very refreshing.
Prep time: 20 minutes
Cut the red part into bite size pieces - you want your guests to eat this without having to cut it on their plate.
|B.||Wallawalla onion||1||or Maui onion. You want sweet onion, not hot.|
|red wine vinegar||0.25 cup|
|extra virgin olive oil||0.5 cup|
|fresh mint||2 tablespoons||Chopped.|
|ground black pepper||0.25 teaspoon|
In a bowl, mix the vinegar and salt. Whisk it until the salt dissolves.
Then keep whisking and drizzle in the olive oil. You want to make an emulsion.
Add the mint and a bit of ground black pepper. Whisk to include.
|C.||feta cheese||4 ounces||Crumbled.|
Add the dressing and mix it all up.
If the watermelon was ice cold, then you can serve immediately. If not, put the salad in the refrigerator for up to a day.