Watermelon Salad with Feta and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Jacques Pépin's friends Faith Middleton (host of NPR's The Food Schmooze) and veteran publicist Fern Berman once brought a watermelon salad to one of his boules parties. He loved it and was inspired to create this recipe. Although he cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes. Ingredients:
1/3 cup extra-virgin olive oil |
3 tablespoons fresh lemon juice |
2 teaspoons kosher salt |
1 teaspoon tabasco |
1/2 teaspoon freshly ground pepper |
1 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks 10 cups chilled |
1/2 pound feta cheese, crumbled (2 cups) |
1 1/4 cups pitted kalamata olives, coarsely chopped optional |
1 small sweet onion, cut into 1/2-inch dice |
1 cup coarsely chopped mint leaves |
Directions:
1. 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.
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