Watermelon Salad with Feta and Mint
This easy summer salad is perfect to make for a cookout or party because there's no lettuce to get soggy. Jacques Pépin agrees. His friends Faith Middleton (host of NPR's The Food Schmooze) and veteran publicist Fern Berman once brought a watermelon salad to one of his parties. He loved it and was inspired to create this recipe.
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
One 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
How to Make It
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.
Although Pepin 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.