Summertime Watermelon and Feta Salad

• 3 cups cubed seedless watermelon
• 1 cup crumbled feta cheese
• 1 cup pitted Kalamata olives (about. 25 olives)
• 1/4 cup sliced red onion
• 10 large mint leaves
• 2 1/2 tbsp. Olive oil
• 2 tsp. white wine vinegar
• 5 turns of fresh black pepper
• a pinch of salt
  

1. Slice 1/4 of a small red onion as thin as you can with a sharp knife. In a small bowl, soak the slices in cold water for 10 minutes.
2. While the onions are soaking, cut the watermelon  flesh into bite-sized cubes - slightly larger that a standard sugar cube. Place in a large bowl.
3. By hand, crumble the Feta cheese into the watermelon bowl. Most of the pieces should be just slightly smaller than the watermelon cubes, but don't crumble them too small. Do not mix.
4. Use the flat side of a knife or your hands to crush the olives one at a time on a cutting board. Remove the pits by hand and rip each olive into two pieces. Place the olives in the watermelon bowl. Do not mix.
5. Drain the onions and pat dry with a paper towel. Add to the watermelon bowl. Do not mix.
6. Chop the mint leaves very finely. Sprinkle into the watermelon bowl. Do not mix.
7. In a separate bowl, whisk together the olive oil, vinegar, salt and pepper.

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Summertime Watermelon and Feta Salad

by www.eamonnandjack.com May-7-2011

A great summer salad

Ingredients

• 3 Cups Seedless watermelon, cubed
• 1 cup Feta cheese, crumbled
• 1 cup Kalamata olives, pitted (about 25 olives)
• 1/4 cup Red onion, sliced
• 10 large Mint leaves
• 2 1/2 Tbsp. Olive Oil
• 2 tsp White wine vinegar
• Fresh Black pepper 5 turns
• A pinch Sea salt

Instructions

Slice 1/4 of a small red onion as thin as you can with a sharp knife. In a small bowl, soak the slices in cold water for 10 minutes.While the onions are soaking, cut the watermelon flesh into bite-sized cubes - slightly larger that a standard sugar cube. Place in a large bowl.By hand, crumble the Feta cheese into the watermelon bowl. Most of the pieces should be just slightly smaller than the watermelon cubes, but don't crumble them too small. Do not mix.Use the flat side of a knife or your hands to crush the olives one at a time on a cutting board. Remove the pits by hand and rip each olive into two pieces. Place the olives in the watermelon bowl. Do not mix.Drain the onions and pat dry with a paper towel. Add to the watermelon bowl. Do not mix. Chop the mint leaves very finely. Sprinkle into the watermelon bowl. Do not mix.In a separate bowl, whisk together the olive oil, vinegar, salt and pepper.Pour the dressing over the watermelon mixture and gently toss with a large spoon just until all the salad ingredients are coated with dressing. Do not over mix the salad as the watermelon and feta are fragile. Transfer to a serving dish, and garnish with two or three sprigs of mint. Serve.

Details

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 6 cups