July 19, 2011

Watermelon Salad

I often get bored of leafy salads so sometimes I like to switch it up. Often I will make a cucumber salad, or a tomato salad for my husband or my favourite -a watermelon salad...perfect for Summer!!  Not only does the watermelon taste delish but it looks beautiful too! Try this at home...


  • 1 (5-pound) watermelon
  • 1  sweet onion
  • 1/4 cup red wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs
  • a drizzle of honey


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 and a drizzle of honey.
Paula Deen recipe
Traditional watermelon salad

Try slicing the watermelon in squares and drizzling with a balsamic glaze

Try cubing the watermelon and using a melon baller to remove some of the melon and adding the feta and mint inside of the opening

Leftover watermelon??   Throw 6 cubes of watermelon, 1/4 cup of sugar, and some lemon or orange juice in a
 food processor or blender,  whirl until smooth. Transfer to 13 x 9-inch (3.5 L) cake pan and place in freezer. Freeze until a solid border has frozen around edge but middle is still mushy. (This usually takes 1 to 1-1/2 hours).

For a little pick-me-up...add some VODKA :)

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