Watermelon Mint Salad

Produce stands mounded with watermelons are a sure sign of summer as are the sweltering temps we're already suffering through as we lead into the Memorial Day holiday. I whipped up this simple watermelon and mint salad for lunch, but it could easily be scaled up in size as an ideal dish to pass at your next holiday picnic. I saw a similar recipe online that also called for some diced jalepeno pepper. If I had one, it would definitely be in the mix!

The ingredient list is basic:
Watermelon
Mint
Flat leaf parsley
Green Onion
Olive Oil
White Wine Vinegar (Champagne or Red wine would work too)
Salt and pepper to taste

Cut the watermelon into large chunks, toss in finely chopped parley, diced green onion and a chiffonade of mint. Click here for a great video of this technique.

I stole the mint from Jane next door as per usual, and I'm now the proud owner of a mini herb garden of my very own. I picked up some mixed herb pots at Stein's Garden Center for about $6 a pop. Each included three different herbs. I was at the market later and priced out those packaged fresh herbs and they're about $3 each. If you've got a sunny spot in a window and can remember to water your herbs, you'll come out way ahead in the long run and will always have some fresh flavor to add to any meal.

For the dressing mix 2 parts olive oil to one part vinegar and add salt and pepper to taste. Toss with the other ingredients and let it hang out for a few minutes to really soak in the flavor.

Garnish with a few sprigs of the mint, and you're ready to be the toast of the potluck party.