Watermelon, Mint & Feta Salad Recipe

From Lunch Box Monday July 26: Homage to Jacques Pepin

Ingredients

• 1/3 C Lucero Mission Extra Virgin Olive oil*
• 3 T fresh lemon juice
• 2 tsp kosher salt
• 1 tsp Les Moulins Mahjoub Harissa*
• 1/2 tsp freshly ground pepper
• One 5-# seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
• 1/2 # feta cheese, crumbled (2 cups)
• 1 1/4 C pitted kalamata olives, coarsely chopped
• 1 small red onion, cut into slivers
• 1 C mint, coarsely chopped

Method

• In a large bowl, whisk the oil, lemon juice, salt, harissa and pepper.
• Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

* These products are available at Datz

Cook’s Note: For a fun serving suggestion, reserve the scooped out watermelon rind and use as a bowl for the salad. Great for picnics!

Be sure to sign up for one of our weekday Lunch Box lessons. You can find more information and register on www.datzdeli.com.

Tags: @datz, cooking, Datz Deli, foodies, Jacques Pepin, lunch, lunch box, recipe, Recipes, Tampa