Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 2 tsp kosher salt
- 1 tsp tabasco
- 1/2 tsp 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 lb feta cheese, crumbled (2 cups)
- 11/4 cup 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.
