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Watermelon Salad with Feta and Mint
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Description
Nothing starts a summer meal better than this beautiful salad! It’s surprising, refreshing and scrumptious! I love how the black olives tease you by looking like seeds but of course, you use a seedless watermelon. The olives are a delicious burst of salty goodness in contrast to the sweet watermelon. Adapted from Jacques Pepin’s recipe in the 2007 issue of Food and Wine magazine.
Ingredients
- ⅓ cups Extra Virgin Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- 2 teaspoons Kosher Salt
- 1 teaspoon Tabasco
- ½ teaspoons Freshly Ground Pepper
- 10 cups Seedless Watermelon, Cut Into 1.5-inch Chunks, Chilled
- 2 cups Feta Cheese, Crumbled
- 1-¼ cup Pitted Kalamata Olives, Coarsely Chopped
- 1 Small Sweet Onion, Cut Into 1/2-inch Dice
- 1 cup Coarsley Chopped Mint Leaves
Preparation
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.
Adapted from Jacques Pepin’s recipe in the 2007 issue of Food and Wine magazine.
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