WATERMELON SALAD WITH FETA AND MINT

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

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Ingredients

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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