This is a fun and delicious summer salad. The presentation is great and the flavour even better. I made this to accompany our bbq tonight, and it was delicious. It would be perfect to bring to a summer bbq — your friends will think you are so creative, and one 6 or 7 pound watermelon makes enough for about 6 people. The ‘mojito’ dressing is reminiscent of your last Caribbean adventure and the watermelon reminds you of when you were a kid on a hot day and watermelon was the absolute best thing you could be offered. The ingredients are simple and work together so well. Pick up your ingredients and make it on the weekend — I’ll bet this becomes a summer family favourite.
adapted from Pastry Queen Parties
1 seedless watermelon (about 6-8 pounds)
1/2 cup thinly sliced red onion
1/4 cup chopped fresh mint
2/3 cup diced feta cheese
2 ounces fresh lime juice
2 tbsp rum (I used amber)
1/4 cup honey
1/2 tsp salt
2 tbsp chopped fresh mint
2 tbsp rice vinegar
Set the watermelon on its side and slice off a piece, just cutting into the rind, to make a flat surface so the watermelon is flat and sits securely on that flat surface. So, flip it to sit on the cut side and with a sharp knife (I used serrated), cut off the top quarter of the melon. Using a large metal spoon, carefully scoop out the flesh in large chunks. Cut all the flesh into 1 to 2 inch chunks. Place in a large bowl. Carve and scrape out your watermelon ‘bowl’ (eating or saving any watermelon that you scrape out). Cover and refrigerate until ready to use.
Mix the watermelon chunks gently with the chopped mint and red onion slices. Refrigerate until ready to serve.
Whisk together all dressing ingredients. Refrigerate until ready to serve.
When ready to serve your salad, add the dressing and the feta to the watermelon mixture. Mix gently then spoon into watermelon ‘bowl’. Place on a platter and enjoy. So good!