Watermelon Salad

I have to tell you, I was surprisingly shocked at how good this was!  We had a huge family party for 3 of my nieces this past weekend.  Two of them are leaving the country, one for medical school, one to teach, and the third niece received her masters degree.  I will also tell you that there was only a one cup serving left!  This recipe is from Food & Wine.  I hope you enjoy it as much as my family did!

1/3 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons kosher salt

1 teaspoon Tabasco (I forgot to add this)

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

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.

In the top photo; the front row middle and far right girls are leaving the country and in the back row, in red, received her masters degree.

Those same girls are from left to right the 2nd, 3rd & 4th young ladies. xo