The Only Way to Eat Watermelon

In our most recent CSA box, we received a very nice-looking seedless watermelon. Most people would probably be thrilled with it, but I’ve never been a huge watermelon fan (unless it’s yellow watermelon, which I can eat like it’s going out of style.)

Thankfully, Delvin Farms always sends an e-mail with recipes the night, to help use the fruits and veggies we are expecting. The following is a recipe from them, and quite possible the only way I’ll red watermelon from here on out.

A few tips and comments…I used shallots instead of red onion because I don’t like a really strong onion flavor. I didn’t measure the melon, but used about half or a normal-size seedless watermelon and thought it was about perfect. I was also hesitant about saving the leftovers, as I was worried that the melon would get soggy sitting in the dressing overnight. I ate and shared the remainder the next day for lunch and still thought it was very tasty. I think it would be great for a picnic or get together on the deck, and I definitely plan on making it again!

Feta Watermelon Salad

¼ cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
3 cups (2-inch) watermelon cubes
1 cup crumbled feta cheese
½ red onion, sliced very thin
Coarsely ground black pepper to taste
Mix the vinegar and Dijon mustard in a bowl. Stir the garlic, salt, and pepper into the mixture. Slowly stream the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use.
Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the coarsely ground black pepper. Pour about half the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.

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