Linda’s Watermelon Salad
Ingredients
1/3 cup extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper One 8-pound seedless watermelon, cut into 1-inch chunks (10 cups), chilled
1/2 pound feta cheese, cut into small pieces (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
1 cup coarsely chopped mint leaves and basil leaves
Chef’s note: Although this salad will keep for a day it is best served within 4 hours of preparing. Keep refrigerated until you are ready to serve.
Directions
Begin by cutting the watermelon into approximately 1” chunks, there is no need to be overly fussy about this. Add the watermelon chunks to a large bowl as you go (large enough to toss all the ingredients).
Once you’ve finished chopping watermelon, chop the feta into smaller pieces or crumbles, about the size of a kernel of corn. Add to the bowl as you cut the feta.
If the pitted kalamata olives are small you can add them whole, if they are larger (1” or more) chop them coarsely. Add the olives to the bowl.
Remove the mint and basil leaves from the stalk and shred them into a chiffonade. If you only have one herb but not the other, proceed with what you have! Add the chiffonade to the bowl.
Mix all the ingredients in the bowl thoroughly, tossing from the bottom of the bowl up. Add the olive oil after your initial toss, then toss some more. Be gentle! You do not want to crush the watermelon cubes. Taste and add salt and pepper as needed. Chill until ready to serve.