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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.