- 2 cups seedless watermelon chunks (3/4-inch thick)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon champagne or white wine vinegar
- salt and freshly ground pepper
- 12 cups loosely packed baby leaf lettuce or Bibb lettuce, torn
- 1/2 small red onion, thinly sliced
- 1/2 cup snipped chives
- 1/4 cup flat-leaf parsley leaves
- 1/2 cup pitted Picholine olives, halved
- In a blender or food processor, puree 1/2 cup of the watermelon chunks. Strain the juice through a fine sieve into a large bowl. You should have about 2 tablespoons. Discard the solids.
- Whisk the olive oil and white wine vinegar into the watermelon juice and season with salt and pepper. Add the lettuce, onion, chives, parsley, olives and the remaining 1 1/2 cups of watermelon chunks and toss gently. Transfer the salad to a large platter and serve right away.