watermelon salad with feta and mint

By pdav

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon Tabasco
• 1/2 teaspoon freshly ground pepper
• 1 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks 10 cups chilled
• 1/2 pound feta cheese, crumbled (2 cups)
• 1 1/4 cups pitted kalamata olives, coarsely chopped optional
• 1 small sweet onion, cut into 1/2-inch dice
• 1 cup coarsely chopped mint leaves

Preparation

Step 1

In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Jacques Pépin, Food & Wine, JULY 2009