Watermelon Feta Salad
• 1/3 cup Basil Infused Olive Oil • 1/4 cup Lemongrass Mint White Balsamic • 2 teaspoons kosher salt • 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,salt, balsamic and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve. Add more Basil Olive Oil and Lemongrass Mint Balsamic to taste.