Watermelon Salad

Method3 steps · about 10 min

1. 1

   Step 1: Cut the flesh from the measured watermelon, discard rind and seeds, and cut the flesh into bite-size pieces. Peel and halve the onion, then slice it thinly. Set the prepared melon and onion aside.

   Uses 1 kg watermelon; source does not specify rind or flesh weighing basis · 1 small Spanish red onion

2. 2

   Step 2: In a small bowl whisk the red wine vinegar (3 tbsp) with salt and pepper until the salt dissolves. Slowly whisk in all 5 tbsp extra virgin olive oil, a few drops at a time, then add the chopped mint (1½ tbsp). Taste and adjust using the same qualitative salt-and-pepper supply.

   Uses 3 tbsp red wine vinegar · Salt and pepper, to taste · 5 tbsp extra virgin olive oil · 1½ tbsp roughly chopped fresh mint

3. 3

   Step 3: Combine all the prepared melon, onion and crumbled feta in a large bowl. Pour over all the dressing and toss gently until evenly coated. Garnish with whole mint sprigs and divide into four side portions.

   Uses All edible prepared melon and onion, excluding discarded rind and seeds · 75 g Danish feta cheese, crumbled into medium pieces · All measured dressing · Whole fresh mint sprigs to garnish, as desired