Watermelon Salad With Feta and Mint

Garlic Chick's Note:

This was posted in the local paper. It originally was published in the July 2009 issue of "Food & Wine" magazine from Jacques Pepin. This watermelon salad is sweet and salty. The recipe suggests preparing just before eating to prevent it from becoming watery. I haven't tried it but am putting it here for safe keeping.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 12.0 cups

• 1⁄3; cup extra virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon hot sauce
• ½ teaspoon ground black pepper
• 10 cups seedless watermelon (from an 8-lb watermelon scooped into balls or cut into 1 1/2 inch chunks, chilled)
• 2 cups crumbled feta cheese
• 1 ¼ cups pitted kalamata olives (courseley chopped) (optional)
• 1 small sweet onion (cut into 1/2 inch dice)
• 1 cup mint leaf (coursely chopped)

Directions:

1. In a large bowl, whisk together oil, lemon juice, salt, hot sauce and pepper.
2. Add the watermelon, feta, olives (if using) and onion; gently toss.
3. Garnish with the mint and serve.

Reviews

[Trinkets]

Fantastic! Awesome flavor combinations. I made this for our Pig and Lamb Roast on Labor Day and it was devoured. The only change I made was to exclude the olives. Thanks so much for sharing this recipe.