a recipe from Food & Wine

Sweet watermelon, salty feta, and fragrant mint are the stars of this summertime staple. You know what’s also great about this salad? It travels well – the watermelon stays fresh and crisp all the way to the cookout!

Total Time: 25 mins | Serves: 12

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 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 small sweet onion, cut into 1/2-inch dice
  • 1 cup coarsely chopped mint leaves

Instructions

  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper.
  2. Add the watermelon, feta, olives and onion and toss gently.
  3. Garnish with the mint and serve.