Incredible Watermelon Salad

by Cathy Pollak
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watermelonsaladI wait all year for watermelon and then eat it with reckless abandon every chance I get.  I love buying the small, seedless varieties, they are so easy to cut up and enjoy.  I can't believe how sweet the ones I have already tasted far a good crop!

Anyway, if you have never experienced watermelon with something a little salty and a little oniony, it's about time you do.  It's by far my favorite way to eat watermelon.  And it's totally addictive. You will enjoy it all summer and crave it all winter.  

You must experience this to understand what I am talking about.  You can thank me later!! Believe me when I tell you how surprising and wonderful the flavors are when they come together.

Incredible Watermelon Salad
Recipe from: Taste of Home
Serves: 10 servings


8 cups Cubed seedless watermelon
1 small Red onion, cut into rings
1 cup Slivered almonds
1 cup Spring salad mix

1/3 cup Balsamic vinegar
3 Tablespoons Olive oil
1 cup Gorgonzola cheese
Watermelon slices for serving


In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add almonds and salad mix to the watermelon mixture.

In a small bowl, whisk olive oil and vinegar together and drizzle over salad; toss to coat. Serve over sliced watermelon and sprinkle with cheese.


Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at

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