Watermelon Berry Sorbet
Watermelon Salad with Feta and Mint
Prep Time: 25 mins
Total Time: 25 mins
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
1 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks, chilled (10 cups)see savings
1/2 pound feta cheese (2 cups), crumbled
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
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.
Jacques Pepin’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.
Credit: Recipe is from Food and Wine magazine.