Watermelon Salad with Feta and Mint paired with Paranga Roditis and Malagouzia White Blend
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 cut into 1 1/2-inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1 small sweet onion, cut into small slices
1 cup coarsely chopped mint leaves
How to Make It
In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper.
Add the watermelon, feta and onion and toss gently.
Garnish with the mint and serve.
Food & Wine July 2009