During the summer months, when watermelons run rampant in the produce section of the grocery store, I love to make salads out of them – big, juicy, crunchy cubes go with all kinds of salad-y ingredients, from greens to blueberries to purple onion and salty feta. This Mediterranean version is a perfect example – I like to use balsamic reduction to keep it from getting watery. Perfect for dining al fresco this May long weekend!
Mediterranean Watermelon Salad with thanks to the Watermelon Board!
6 cups spring mix or other mixed greens
3 cups cubed seeded watermelon
1/4-1/2 cup thinly sliced purple onion
1-2 Tbsp. extra virgin olive oil or cold-pressed canola oil
1-2 Tbsp. balsamic vinegar or balsamic reduction
1/2 cup crumbled feta cheese
freshly ground black pepper to taste
In large bowl, mix all ingredients except oil and pepper. Just before serving, drizzle with oil and vinegar and sprinkle with pepper. Makes 4-6 servings.