Watermelon Salad

I'm just gathering up the rest of my ingredients

for this watermelon salad. And we're just gonna trim that meat. And I'm just gonna finish cubing this

All right, now we're gonna make our dressing. We're gonna start with an olive oil

a good olive oil, red wine vinegar, pepper, and I love the pepper

Love what it does to the watermelon. This recipe was given to me by Damon Fowler

a buddy that lives in Savannah. And I'm just crazy about Damon

We have the best time when we get together. Down south we go watermelon crazy for a few months

We're gonna let that sit and just mix up a little bit. And we're gonna just slice some onion rings

A purple onion would be real pretty in this if you had it

You could even add some green onion tops for color. We're just gonna drop those rings over in there, like so

So all we're gonna do at this point is pour the dressing over it

This is a great way to enjoy watermelon, especially if you get tired of just eating it plain

And plus it's good for you. Let see if we can just toss that around and just let that watermelon get around in that olive oil And we going to use some fresh mint And I going to get that right now

Now, to get the full flavor of mint, you need to crush it

And if you want to, I like mine whole so you can see it. But if you want to, you can just snap those leaves off

and just do a quick chop, chop, chop on them. And that'll also help release that flavor

So that's good. Now that'll give us some different sizes of mint

And we're just gonna toss that up just a little bit. Now we're gonna add the last ingredient

that really makes this kind of a funky little dish, and that's feta cheese

Just gonna crumble it up in there. Look what that does to that watermelon

And you can see I'm not doing it very fine. and I'm leaving it in big chunks, too

Doesn't that look so good? Such an interesting way to eat watermelon

Now I love, as I said earlier, I love the black pepper with it. So I'm just gonna top it with a little bit more

Mm. The flavors are, between the mint and the cheese and the onions, you just wonder

what in the world is that gonna taste like? And the answer is wonderful