Watermelon Salad With Feta and Mint

Name: Watermelon Salad With Feta and Mint
Prep time: 25 min
Total time: 25 min
Yield: 12 cups, 12 serving(s)
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)

Submitted by Garlic Chick

"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."

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Ready In:: 25mins
Ingredients:: 10
Yields:: 12 cups
Serves:: 12

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

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

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Reviews

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.

Penny Stettinius