National Watermelon Day & A Trip Down Memory Lane

Today is national watermelon day. At our house we all love watermelon. My dad loved watermelon as well and he often brought one to our house to share with our kids. It was a day of having fun for all when the kids would eat watermelon with their grandpa. While not always graceful there was a lot of laughing on that front porch as all ate that red juicy fruit known as watermelon. I believe he was the one that taught them how to spit watermellon seeds and I know he was probaby behind the joke they all seemed to ask me about whether if they ate watermelon seeds if a melon would grow in their bellies. Now while they loved to eat their watermelon straight out of the rind directly after being cut I seem to love some of the many recipes that you can use with watermelon. This watermelon salad may just find its way into next weeks menu. I hope the farmers market has some fresh melons available.

Watermelon Salad with Mint Leaves Recipe

1 (5-pound) watermelon
1 sweet onion (such as Vidalia or Walla Walla)
1/4 cup red or white wine vinegar (your choice)
Salt and freshly-ground black pepper
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint leaves
6 whole mint sprigs (for garnish)

Cut the flesh from the melon and cut into bite-size pieces, removing and discarding any seeds. Place watermelon pieces in a large serving bowl.

Peel and slice the onion into rings. Gently combine the onion rings and watermelon together.
In a small bowl, combine the vinegar, salt, and pepper; 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. Pour the dressing over the melon/onion mixture and toss gently until everything is coated and evenly mixed.
To serve, divide salad among individual plates and garnish with mint leaves.

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