Watermelon Salad with Mint Leaves

This is the salad I served at our going away party for Matt, Denise, Emma, Jackson, and Coleton. It's getting to be fall, which makes this a little less practical, but if you can find good watermelon, it's a simple, unexpected crowd-pleaser. Ironically, sometimes I leave out the mint.

For you Food Network junkies, this is a Paula Deen recipe (and doesn't contain a stick of butter!)

Serves 6

1 (5-pound) watermelon
1 Vidalia or other 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

Cut the watermelon into bite size pieces, removing the seeds. 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 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.