This delicious and refreshing salad is the perfect side dish to serve on a hot summer day.
Watermelon Salad with
Feta and Mint
courtesy of
Food & Wine
Contributed by Jaques Pépin
Feta and Mint
courtesy of
Food & Wine
Contributed by Jaques Pépin
Ingredients
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
One 8-pound seedless watermelon, scooped
into balls with a melon baller or cut into pieces 1 1/2-inch
chunks, chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsley
chopped (optional)
1 small sweet onion
1 cup coarsely chopped mint leaves
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
One 8-pound seedless watermelon, scooped
into balls with a melon baller or cut into pieces 1 1/2-inch
chunks, chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsley
chopped (optional)
1 small sweet onion
1 cup coarsely chopped mint leaves
Directions
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 mint and serve.
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 mint and serve.
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The Recipe: To Be Or Not To Be
A luscious summer salad!
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