There is no better recipe endorsement than this one: My picky-eater daughter not only ate this Watermelon Salad With Mint Leaves the other evening, but she went back for seconds! Hallelujah! Hallelujah! It's fun to try something other than just melon pieces in a bowl. And it would be a great addition to a cookout, or other summer entertaining.

So here it is, while there's still plenty of good watermelon in the grocery stores and at the roadside stands. This recipe has been credited as both a Paula Deen original, and a Paula Deen find. Either way, it's a keeper.

WATERMELON SALAD WITH MINT LEAVES

1 (5-pound) watermelon

1 Vidalia or other sweet onion

1/4 cup red wine vinegar

Salt and freshly ground pepper

1/2 cup extra-virgin olive oil

2 tablespoons chopped fresh mint

4 ounces feta cheese, crumbled

6 whole mint sprigs

Cut the flesh from the melon and cut into bite-size pieces, removing and discading the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt and pepper and whisk until salt is dissolved. Slowly whisk in the olive oil. Add in the chopped mint, taste, and adjust the seasonings. In a large bowl, combine the melon, onion and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. To serve, divide salad among individual plates and garnish with mint leaves. Serves 6.

Note: Combine the dressing with the watermelon just before serving. Because of the salt and vinegar with the watermelon, this is not something you can store for another day. Enjoy!!!!