Watermelon and Onion Salad

If you can eat raw onions and like watermelon, this is a knockout in the summer, and is perfect for a lunch salad. It was developed by one of my cooks, Julie Dierkheiging.


  • 1 small ripe watermelon
  • 2 medium sweet red onions, peeled
  • ¼ cup raspberry puree
  • ¼ cup olive oil
  • salt and freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • ¼ cup walnut oil
  • 3 bunches watercress


Cut the melon into 1-inch-thick slices. Cut around the line between the white and red part of the melon and discard all but the red. Remove all the seeds and cut the melon into cubes.

Cut the onions crosswise into ⅛-inch-thick slices.

Mix the raspberry puree, olive oil, and salt and pepper. Put the melon and onions in a bowl and pour the raspberry sauce over them. Mix thoroughly but gently.

Mix the lemon juice with salt and pepper and whisk in the walnut oil. Pour the dressing over the watercress in a bowl and toss quickly. Arrange the watercress on cold plates and put the melon and onions on top. Spoon any remaining raspberry sauce over the top of the melon and watercress.