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Categories:
extra-virgin olive oil lemon juice kosher salt Tabasco freshly ground pepper watermelon Feta cheese olives sweet onion mint leaves
Viewed: 1 - Published at: 9 years agoIngredients
- 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
- 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 pound feta cheese, crumbled (2 cups)
- 1 1/4 cups pitted kalamata olives, coarsely chopped optional
- 1 sweet onion, cut into 1/2-inch dice
- 1 cup coarsely chopped mint leaves
Method
- 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.
