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.

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