Wednesday, June 16, 2010

Watermelon Salad with Feta and Mint

Drew bought this gigantic watermelon at Costco last weekend and we had a ton left over after a BBQ. I brainstormed a couple ways to not let it go to waste, including making a sangria out of it. At the end of the day, this salad recipe sounded perfect and easy to make. The saltiness of the feta works nicely with the sweetness of the watermelon.

Watermelon Salad with Feta and Mint
Jacques P├ępin
  1. 1/3 cup extra-virgin olive oil
  2. 3 tablespoons fresh lemon juice
  3. 2 teaspoons kosher salt
  4. 1 teaspoon Tabasco
  5. 1/2 teaspoon freshly ground pepper
  6. One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  7. 1/2 pound feta cheese, crumbled (2 cups)
  8. 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  9. 1 small sweet onion, cut into 1/2-inch dice
  10. 1 cup coarsely chopped mint leaves
  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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2 comments:

Jennifurla said...

I have thought about making this type of salad forever! I am so nervous about the combination.

Elizabeth said...

Try it! Maybe go sans olives the first go around. A very good combo!