Watermelon Salad With Feta and Mint |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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