Just cut the watermelon into fourths then the fourths into slices. Remove the rind from the melon then cut the melon into strips. Line up the strips and cut them into bite size pieces.
When you are ready to serve the watermelon, toss with some pitted Kalamata olives, finely diced spring onion, and cheese. This time I used Manouri cheese. It's a Greek sheep's milk cheese and is smooth and creamy like a cream cheese.
Drizzle with a little balsamic vinegar, or a light vinaigrette.
Here is the recipe that got me started making watermelon salad and it's many variations.
The next time I make this I'm going to try it with some Queso Enchilado mmm I think it will be great.
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1/2 vidalia onion, thinly sliced
2 tablespoons red-wine vinegar
2 tablespoons orange juice (preferably fresh)
2 teaspoons honey
1/2 jalapeño, seeded, veined and finely; minced
1 small garlic clove, halved
1 teaspoon salt
1/2 teaspoon freshly ground black peppercorns
6 tablespoons extra-virgin olive oil
3- pound seedless watermelon, rind removed,; cut into 11/2-inch chunks
(about 6 cups)
1 medium green tomato, halved and thinly sliced (I've never added this)
1/4 cup fresh whole mint leaves
4 cups arugula, tough ends removed
Soak the onions in a large bowl of ice water for 20 minutes. Drain,
blot with a paper towel, and set aside.
**(if you can't find a Vidalia, you can use a white onion)
While the onions soak, whisk the red-wine vinegar, orange juice,
honey, jalapeños, garlic halves, salt and pepper in a medium bowl. Set aside for 10
minutes, then remove and discard the garlic and slowly whisk in the olive oil. Taste
for seasoning and adjust if necessary.
Place the watermelon, green tomatoes, onions and fresh mint leaves
in a large bowl.
Season with a little salt and pepper, add the arugula and the dressing
and gently toss to coat. Taste for seasoning and serve immediately.
Notes: Kimberly on rfc
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And that's that