It's Light, It's summery, It's delish and It's my new favorite

Can you tell by looking at the picture what it is?

Tomatoes and basil?  That's a great summer salad.  Mr. B's current favorite.

You'd be wrong.  How about watermelon, feta and mint?  Surprised?  Me too.  I saw this recipe in the new Food and Wine Magazine and knew that I was going to have to make this.  It sounded odd enough that I just might love it.

And I did.  This is just a great summer salad suprise.  I'm not sure how to describe it, but the watermelon, feta and mint along with the vinaigrette are just a perfect combination.  Make this salad.

Mr. B's gonna have a new favorite.

Watermelon Salad with Feta and Mint

Jacques Pepin for Food and Wine Magazine

(I halved the recipe and it could have served 4 people as an pre-dinner salad)

1/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons kosher salt

1 teaspoon Tobasco

1/2 teaspoon freshly ground pepper

one 8 lb seedless watermelon scooped into balls with a melon baller or cut into 1 1/2 inch chunks (10 cups) chilled

1/2 lb feta cheese crumbled (2 cups)

1 1/4 cups pitted kalamata olives, coarsely chopped (optional)  (I omitted these)

1 small sweet onion, cut into 1/2-inch dice (I omitted these, too)

1 cup coarsely chopped mint leaves

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