Recipes Salads Watermelon Salad with Feta and Mint 5.0 (3,451) 5 Reviews This easy summer watermelon salad is perfect for eating outside under the warm sun. Watermelon and mint add plenty of refreshing flavors, while briny olives and feta offer the perfect counterpoint. Although Jacques Pépin 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 chop the watermelon into cubes if you prefer. By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on February 23, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 10 mins Yield: 12 servings Ingredients 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 2 teaspoons kosher salt 1 teaspoon Tabasco 1/2 teaspoon freshly ground black pepper 1 (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 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 Directions 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. Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Serve With For the ultimate summer pitcher drink, try a rosé sangria. Rate it Print