The secret behind Jacques Pépin's stunning salad is using a melon baller to make spheres of juicy watermelon. It's tossed with savory olives, onion, and feta cheese, and garnished with cool mint.
ingredient
- 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
- Gather the ingredients.
- In a large bowl, whisk the oil, lemon juice, salt, Tabasco, and pepper.
- Add the watermelon, feta, olives, and onion; toss gently.
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