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Watermelon Salad with Feta and Mint
Ingredients
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon Tabasco
  • ½ teaspoon freshly ground pepper
  • One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 ½-inch chunks (10 cups), chilled
  • ½ pound feta cheese, crumbled (2 cups)
  • 1 ¼ cups pitted kalamata olives, coarsely chopped (optional)
  • 1 small sweet onion, cut into ½-inch dice
  • 1 cup coarsely chopped mint leaves
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