Watermelon, Fennel & Niçoise Olive Salad

  • 1/2 cup Barnier Pitted Niçoise-Coquillo Olives, drained, rinsed
  • 3 lb Seedless watermelon
  • 1 Fennel bulb, stalks and outer layer removed
  • 1/4 cup Red onion, thinly sliced
  • 1/2 cup Mint leaves, lightly packed
  • 2 tsp Champagne vinegar
  • 2 tbsp Extra virgin olive oil
  • Fleur de sel
  1. Cut the watermelon into twelve small wedges and remove the rind from each piece
  2. Arrange three pieces on each serving plate
  3. Cut the fennel in half lengthwise and thinly slice the fennel using a mandolin or the slicing disc attachment for food processors
  4. Toss with the onion and mint and place a cluster on the watermelon
  5. Scatter the olives around each plate
  6. Whisk the vinegar with the olive oil and spoon the dressing on and around the salad
  7. Finish with a sprinkle of fleur de sel or sea salt on the fennel
  8. Serve immediately

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