When watermelon is in abundance, this is a great way to use it.
- 1 small watermelon
- 1 large sweet onion
- 1/2 cup feta cheese (or goat cheese)
- 1/2 cup sliced almonds
- 1 teaspoon olive oil
- 2 tablespoon balsamic vinegar
- 2 springs of mint
Heat a small skillet with a teaspoon of olive oil. Toast the sliced almonds for 3-5 minutes, stirring occasionally. Set aside and cool. While cooling, cut the watermelon into chunks and deseed it. Next slice the entire onion in thin slices. Mix the watermelon and onions in a large bowl and top with almonds and feta cheese. Next drizzle balsamic vinegar over salad, sprinkle with mint and toss together gently until mixed. Cover and allowed to stand for 2 hours in the refridgerator for best flavor.