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.