Watermelon Salad With Feta And Mint

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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

1 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

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