Refreshing, delicious, and easy-to-make, this salad is your passport to summer, Mediterranean style. Watermelon is such a natural crowd-pleaser at summer cookouts that it’s rare to see it in any form other than by itself or in the occasional fruit salad. This recipe switches things up and proves that it goes surprisingly well with Mediterranean flavors like smoky Niçoise-Coquillo olives, fennel, and red onion.
3 pounds seedless watermelon, cut into small wedges
1 fennel bulb, stalks and outer layer removed, thinly sliced
¼ cup red onion, thinly sliced
½ cup mint leaves, lightly packed
½ cup Niçoise-Coquillo pitted olives, drained, rinsed (can substitute Kalamata or Gaeta olives)
2 teaspoon champagne vinegar
2 tablespoons extra virgin olive oil
Fleur de sel
1. Arrange watermelon on a serving platter.
2. Toss fennel with the onion and mint and sprinkle on top of watermelon. Scatter olives around the platter.
3. Whisk the vinegar with the olive oil and spoon the dressing on the salad. Finish with a sprinkle of fleur de sel or sea salt on the fennel. Serve immediately.
Recipe and photo courtesy of FoodMatch.
Freebird76 says: Oh my GOODness! This salad is heavenly! I didn’t have a fennel bulb, so used ground up fennel seed. It is awesome. Also thinking of maybe sprinkling just a tad of crumbled feta on individual portions.
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