It’s that time of year for those of us here in the mid-Atlantic area where the weather is starting to warm, the flowers and trees are in bloom, and summer is on its way. During our holiday time together over Easter weekend, my mom was at it again with another tried and true recipe. If you haven’t noticed, she’s often providing, or giving the inspiration for, new recipes on our blog: here are a few examples (1, 2, 3, 4, 5).

Growing up, I loved having a slice of watermelon here and there, but was never a fiend for it. That being said, this salad has me coming back for seconds and thirds every time. I’m a big fan of refreshing, healthy, and simple; and this hits all three right on the head.



Ingredients

6 C watermelon (balled, or cubed)

1/3 C mint, finely chopped or chiffonade

1/3 C thinly sliced red onion, quartered (optional, but recommended)

2 Tbsp golden balsamic vinegar

Method

The most time intensive part of this project is likely preparing the watermelon. Investing in one of these melon ballers is awesome, and has the added benefit of working with other large fruit and the occasional treat.

In a large bowl, combine all the ingredients and toss.

Let sit for 5-7 minutes to chill in the refrigerator, and serve with a garnish of fresh mint.