Watermelon Salad With Feta and Mint

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.

• Ready In: 25 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 1⁄3 cup extra virgin olive oil
• 3  tablespoons lemon juice
• 2  teaspoons kosher salt
• 1  teaspoon  hot sauce
• 1⁄2 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 1⁄4 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.