Last week we were invited to a birthday celebration and I was asked to bring something. I came upon this minty watermelon salad recipe, which sounded so light and refreshing. Perfect for a summer party. Having never used watermelon in anything but a fruit salad I wondered how it would taste. It was wonderful and judging from the amount left in the bowl others thought so as well.
My only suggestion would be to mix up the ingredients and let the salad chill but dress it just before serving. As you know watermelon tends to be well watery and by dressing the salad ahead of time and then letting it chill you end up with a lot of liquid!
Minty Watermelon Salad
Ingredients:
¼ cup(s) extra-virgin olive oil
¼ cup balsamic vinegar
½ teaspoon(s) kosher salt
½ teaspoon(s) freshly ground pepper
1 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks 10 cups chilled
2 medium English cucumbers, halved lengthwise and sliced
1 small sweet onion, cut into ½-inch dice
1 cup coarsely chopped mint leaves
In a bowl, whisk the oil, vinegar, salt, and pepper. Set aside. In a large bowl combine the watermelon, cucumber, and onion and toss gently. Garnish with the mint and chill.
Just before serving toss with the dressing.
It was a wonderful evening for a celebration, I think it was the only evening of the week without rain!
Nancy on the Home Front 