I've made this watermelon salad at least half-a-dozen times this summer. I've been obsessed with watermelon, and this dish will only work if you've got a nice ripe one.
Ingredients
Half of a large watermelon (seedless if you can)
1 vidalia onion
1 bunch of mint
Balsamic vinegar
Olive Oil
Lemon or lime juice
Salt & pepper
Yields
5+ servings
Directions
1. Cut the watermelon into bite-size pieces. I've found the best way to do this is to do the same way you do an avocado: slice a grid then scoop out with a spoon.
(photo from Simply Recipes)
2. Slice the onion. I like mine sliced very thinly, almost translucent. You can do a rouch chop (guacamole style) if you'd like or if you don't have the patience.3. Chop the mint. I like to roll mine up and then cut it with kitchen scissors, chiffonade-style, but you can chop it how you like.
(photo from Wikipedia)
4. Dump the watermelon, onion, and mint in a serving bowl. Toss with a dash of balsamic, a splash of olive oil, two or three squirts of lemon juice, and a pinch of salt and pepper.Tastes good cold from the fridge, or room temp. Would also be good with basil instead of mint, or adding cucumbers or tomatoes.
