Watermelon Salad With Watercress - cooking recipe

Ingredients

1 (13 to 14 lb.) oval watermelon
4 c. snipped fresh watercress
1 medium red onion, cut into wedges
1/4 c. snipped fresh mint
2 Tbsp. olive oil flavored with red pepper or plain olive oil
1/4 tsp. sea salt
1/4 tsp. coarsely ground black pepper

Preparation

Cut watermelon in half horizontally. Reserve half for another use. With remaining half, use a small paring knife to carefully cut around the fruit, just inside the rind. Cut fruit in the melon crosswise into 1-inch slices (leaving the rind intact). Cut underneath each slice and remove from the shell. Pile slices back into the shell. Cover and chill up to 6 hours.