Watermelon Salad with Mint Leaves
How To Make Watermelon Salad

1 (5-pound) watermelon
1 sweet onion (such as Vidalia or Walla Walla)
1/4 cup red or white wine vinegar (your choice)
Salt and freshly-ground black pepper
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint leaves
6 whole mint sprigs (for garnish)
 

Cut the flesh from the melon and cut into bite-size pieces, removing and discarding any seeds. Place watermelon pieces in a large serving bowl.

Peel and slice the onion into rings. Gently combine the onion rings and watermelon together.

In a small bowl, combine the vinegar, salt, and pepper; 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. Pour the dressing over the melon/onion mixture and toss gently until everything is coated and evenly mixed.