WATERMELON SALAD WITH FETA AND MINT

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Watermelon Salad With Feta and Mint image

This was posted in the local paper. 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.

Provided by Garlic Chick

Categories     Melons

Time 25m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 10

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)

Steps:

  • In a large bowl, whisk together oil, lemon juice, salt, hot sauce and pepper.
  • Add the watermelon, feta, olives (if using) and onion; gently toss.
  • Garnish with the mint and serve.

Nutrition Facts : Calories 162.7, Fat 11.5, SaturatedFat 4.6, Cholesterol 22.2, Sodium 582.4, Carbohydrate 12, Fiber 0.8, Sugar 9.3, Protein 4.5

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