July featured recipe: Watermelon & feta salad

12 servings

1/3 — cup extra virgin olive oil
3 T — fresh lemon juice
2 tsp — kosher salt
1 tsp — Tabasco
1/2 tsp — freshly ground pepper
1 8 lb — seedless watermelon, rind removed, cut 1/4” thick slices
1/2 lb —  feta cheese, crumbled (2 cups)
1 1/4cups — pitted kalamata olives, coarsely chopped (optional)
1 — small red onion, thinly sliced
1 cup — coarsely chopped mint leaves


1. Whisk together oil, lemon juice, salt, Tabasco & pepper.
2. Arrange watermelon on platter.
3. Add feta, olives, onion & mint.
4. Drizzle with dressing.


FOOD RULES
Eat your colors

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