This recipe, which serves 12, comes from the Food & Wine web site and was contributed by renowned chef Jacques Pepin. I halved the recipe and served it to friends for lunch recently. They loved it.
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 crumbled feta cheese (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped
1 small sweet onion, cut into 1/2 inch dice
1 cup coarsely chopped mint leaves
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.
Tales and Travel 