Watermelon Salad with Feta & Mint
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This easy to assemble summer delight will be your go-to for all occasion entertaining, be it a brunch, luncheon or dinner. Serve at potlucks, picnics, for a cooling side dish or sweet and somewhat savory dessert. Light and refreshing, the watermelon salad is bursting with complex, yet familiar, flavors.
- Servings For 6 or so
Ingredients
- 71 ML (1/3 cup) extra-virgin olive oil
- 45 ML (3 tablespoons) fresh lemon juice
- 10 ml (2 teaspoons) sea salt
- 5 ml (1 teaspoon) Tabasco sauce
- 2.5 ml (1/2 teaspoons) freshly ground black pepper
- One 3.6 Kg ( 8-pound) seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks, chilled
- 227-340 grams (8 – 12 ounces) feta cheese, crumbled
- 296 ml (1 ¼ cups) pitted kalamata olives, coarsely chopped (optional)
- 1 medium red onion, small dice
- 80 ml (¾ cup) mint leaves, coarsely chopped
Preparation
- In a mixing bowl, whisk together the oil, lemon juice, salt, Tabasco and pepper.
2. In a serving bowl gently toss together watermelon, feta, olives and onion. Add dressing, and toss again. Garnish with mint and serve.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
