Here, watermelon gives up its usual place at the table as a fruit and goes to work in a role usually occupied by its cousin, the cucumber. The melon is a lovely foil for the salty feta, tangy onion, and tart vinegar. It makes a refreshing and unusual salad for any summer brunch, luncheon, or dinner.

　　

Ingredients

serves 6

　　1/2 small watermelon (about 5 pounds)

　　1 medium Vidalia or other sweet onion

　　1/4 cup red wine vinegar

　　Salt and freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　2 tablespoons chopped fresh mint

　　4 ounces feta cheese, crumbled

　　6 whole mint sprigs, for garnish

　　

Step 1

Cut the flesh from the melon and cut it into bite-size pieces, removing and discarding the seeds as you go; set aside. Peel and slice the onion into thin rings.

　　

Step 2

In a bowl, combine the vinegar, a large pinch of salt, and a few liberal grindings of pepper, and whisk until the salt is dissolved. Slowly whisk in the oil, a few drops at a time. Stir in the chopped mint, taste, and correct the seasonings.

　　

Step 3

Combine the melon, onion, and feta in a bowl, pour the dressing over them, and toss gently until they are coated and evenly mixed. Garnish with the mint sprigs, or divide the salad among individual salad plates and garnish each serving. Serve at once.

　　Paula Deen's Kitchen Classics