Ingredients
1/3 cup extra virgin olive oil
3 Tbls fresh lemon juice
2 tspn kosher salt
1 tspn Tabasco
1/2 tspn fresh ground pepper
One 8-pound seedless watermelon, scooped into balls with a lemon baller or cut into 1.5 inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1.25 cups pitted kalamata olives, coarsely chopped (optional)
1 small sweet onion, cut into 1/2 inch dice
1 cup coarsely chopped mint leaves
Preparation
In a large bowl, whisk teh oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with mint and serve.
