Serves 10. This is a big salad for a crowd. It's so refreshing and you can throw in some extra herbs of your choice, try dill or basil is great with the mint. Use morsels for that big crunch or Crazy Crumbs for that subtle crunchy texture.
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1/3 cup extra-virgin olive oil
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3 tablespoons fresh lemon juice
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2 teaspoons kosher salt
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1 teaspoon Tabasco or, to taste
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1/2 teaspoon freshly ground pepper
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One 8-pound seedless watermelon cut into 1 1/2-inch chunks (10 cups), chilled
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1/2 pound feta cheese, crumbled (2 cups)
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1 1/4 cups pitted Kalamata olives, coarsely chopped (optional)
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1 small sweet red onion, cut into 1/2-inch dice
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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.
Notes
Although the original recipe 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.