Iris Inn watermelon salad: INGREDIENTS: 1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 2 teaspoons kosher salt 1 teaspoon Tabasco ¼ teaspoon freshly ground pepper One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 ½ -inch chunks (10 cups), chilled ½ pound feta cheese, crumbled (2 cups) 1 ¼ cups pitted kalamata olives, coarsely chopped (optional) 1 small sweet onion, cut into ½-inch dice 1 cup coarsely chopped mint leaves DIRECTIONS: In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve. Try out more Iris Inn cuisine at our bed & breakfast! Click here to check availability.