Watermelon Salad with Mint Leaves

Ingredients:

1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar (I used Rasberry Balsalmic from Vom Fass in Maplewood)
Salt and pepper
1/3 cup extra-virgin olive oil (mixed in a bit of Hazelnut Oil from Vom Fass)
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Directions:

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. 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 in 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.

To serve, divide salad among individual plates and garnish with mint leaves.

Note: You can cut watermelon the day before, but if you do then drain it before you dress it so the dressing is not watered down.