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Watermelon Salad with Feta and Mint
© Tom Hopkins

Watermelon Salad with Feta and Mint

  • TOTAL TIME: 25 MIN
  • SERVINGS: 12
  • FAST
  • HEALTHY
  • VEGETARIAN

Jacques Pépin's friends Faith Middleton (host of NPR's The Food Schmooze) and veteran publicist Fern Berman once brought a watermelon salad to one of his boules parties. He loved it and was inspired to create this recipe. Although he cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.

  1. 1/3 cup extra-virgin olive oil
  2. 3 tablespoons fresh lemon juice
  3. 2 teaspoons kosher salt
  4. 1 teaspoon Tabasco
  5. 1/2 teaspoon freshly ground pepper
  6. One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  7. 1/2 pound feta cheese, crumbled (2 cups)
  8. 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  9. 1 small sweet onion, cut into 1/2-inch dice
  10. 1 cup coarsely chopped mint leaves
  1. 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 the mint and serve.
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