Watermelon Salad

Watermelon Salad

Serves 10-12

6-8 Cups cubed, seedless watermelon (about 1/2 of a watermelon)

1 small red onion, marinated (recipe below)

1 cup slivered almonds, toasted

2 cups fresh arugula or baby spinach

1 cup crumbled feta cheese (gorgonzola or blue cheese will also work)

1 cup of freshly chopped herbs (basil, flat leaf parsley and mint is what I use)

Balsamic vinegar

Thinly slice the red onion into small rings. To make the marinade, combine 1 cup of Extra Virgin Olive Oil with 1 TBS dried oregano, a healthy pinch of salt and pepper and 2TBS of red wine or balsamic vinegar. (Use balsamic if making this watermelon salad). Pack your red onions in a jar or small container, and pour the marinade over the onions. Press the onions down until they are submerged by the marinade. If a small portion of onions are sticking out of marinade at first - that’s ok, they will soften, and be able to be submerged over time. Allow onions to marinade at room temperature on your counter for at least 30 minutes. Marinated onions are delicious as a topping for literally ANYTHING. Salads, sandwiches, grilled meats, you name it!

For the Almonds:

Take your slivered almonds and spread out on a parchment lined baking sheet, and roast in the oven at 350 degrees for 10-15 minutes until golden brown. Sprinkle with a little salt, and toss. Let cool and set aside.

For the watermelon salad,

In a large bowl, combine watermelon, and the marinated onion rings (not all of the marinade liquid). Toss well, and allow to sit in refrigerator to get good and cold before serving.

When ready to serve, toss the watermelon and onions with the fresh arugula or spinach, almonds, herbs and 4-6 tablespoons of the onion marinade. Add a few extra splashes of balsamic vinegar, and a pinch of salt and fresh cracked pepper.

Top with extra crumbled feta and fresh herbs. Enjoy!