So watermelon carving is a thing. Seriously…check it out.
And aside from being pretty entertaining, it also makes us wholly crave watermelon. Seriously, look at that mouth. That delicious, juicy and sweet tongue makes us think of one of our favorite summer recipes – a watermelon feta salad. For those of you sweet and savory combo non-believers, trust us just this once! The recipe below can be adapted to an incredibly simple and impressive 3 ingredients: watermelon, feta and mint (we take the generous liberty here in assuming that extra virgin olive oil is considered not necessarily an ingredient but a staple), but this Food and Wine version, while more impressive, is just as crowd pleasing.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- 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.