I was reading Food and Wine magazine when I came upon one of the most unusual recipes. Its odd combination of ingredients sparked my curiosity (and palate!), but it was its chef, Jacques Pepin, that had me sold. All the ingredients can be prepared the night before, and then combined just before serving. I served this as a Fourth of July side dish, and it not only got rave reviews, but will now be a summer staple in our house.
8 lb. Seedless Ripe Watermelon
1 Sweet Onion, chopped
1 cup Kalamata Olives, pitted and chopped (optional)
8 oz. crumbled Feta Cheese
1/2 cup Mint leaves, chopped
3 Tbsp. Fresh Lemon Juice
1 tsp Tabasco sauce
Pinch of Salt and Pepper
Cut the watermelon into cubes, or use a melon baller to make them into rounds in a large bowl. In a separate small bowl, combine the lemon juice, Tabasco, salt, and pepper. Add the onion, kalamata olives, feta cheese, and mint to the watermelon. Pour the lemon and Tabasco mixture over the salad, and gently toss. I like to chill this for a few minutes before serving. If you have leftovers, be sure to drain a bit of the juices before serving. Enjoy this fresh and surprising dish!
this looks amazing! can't wait to try it! the watermelon salad we tried was simply watermelon, goat cheese and basil, in case you ever wanted to give that one a go! thanks for passing this recipe along!
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