Watermelon/Onion Salad-This is the most delicious refreshing salad. So easy and so good. Now that it is watermelon season, this is a good thing to make with the ‘leftovers’.

I bought a watermelon that wasn’t very sweet. Rather than waste it, I cut it up in one inch chunks and looked up Paula Deen’s recipe on the internet. To make this even easier, buy a seedless watermelon.

She calls for fresh mint and feta cheese, which I didn’t happen to have on hand. I used dried mint flakes and some ground pepper. Yum.

Miracle of miracles, I happened to have some Vidalia onions on hand. Thank you Costco.


  • 1 (5-pound) watermelon
  • 1 Vidalia or other sweet onion
  • 1/4 cup red wine vinegar
  • Salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 4 ounces feta cheese, crumbled
  • 6 whole mint sprigs


Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.

In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Another really good thing to do with watermelon is to take all the little leftover pieces and some of the juice and stir it into some softened vanilla Hagen Dazs ice cream. Yum.

And if you want to be really tricky, cut a watermelon in half, take out the meat to make salad or just chunks. Make the ice cream mixture I just descibed. Fold in some chocolate chips (to look like the seeds).

For a more authentic look, use rasberry sherbert or other bright pink sherbert. Stir in chocolate chips.  Fill the watermelon half with the ice cream or sherbert.

Or if you don’t want to make that much, or the watermelon won’t fit in your freezer, just make a quarter. Then cover with plastic wrap and freeze. Thaw a little, then slice and serve at your next bar-b-que.

To make it easier to slice after it is frozen, slice the rind, (not quite all the way through) into serving size portions. Do this before you fill the shell with ice cream. And do the slicing on the inside.

Then when you are ready to serve, just cut the ice cream/watermelon with a big sharp knife dipped in hot water. Voila. And the ‘seeds’ look amazing.

Your guests will be astonished.

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