Ingredients
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoons hot sauce (tobasco)
1/2 teaspoon freshly ground pepper
1 8 lb 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
Preparation
In a large bowl, whisk the oil, lemon juice, salt, hot sauce and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.
