Jacques Pepin’s classic Watermelon Salad with Feta and Mint is a summer salad classic.

Originally published in the July 2009 issue of “Food & Wine“,  Jacques Pepin’s Watermelon Salad combines sweet, salty, crisp and creamy all at the same time.  Bonus: it’s so easy to make.

Watermelon Salad with Feta and Mint

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 pepper
One 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
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HOW TO MAKE THIS RECIPE
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.
NOTES

Although Pepin 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.

TOTAL TIME: 25 MIN SERVINGS: 12

Recipe courtesy: Food and Wine Magazine