📝 About This Recipe
This refreshing Mediterranean-inspired salad is the ultimate antidote to a sweltering summer afternoon, offering a masterful balance of sweet, salty, and acidic notes. Crisp, cold cubes of ruby-red watermelon provide a hydrating base that contrasts beautifully with the creamy, briny tang of premium sheep's milk feta cheese. Finished with a vibrant lime-honey vinaigrette and a shower of fresh herbs, it is a sophisticated yet effortless dish that celebrates the peak of melon season.
🥗 Ingredients
The Melon Base
- 8 cups Seedless Watermelon (chilled and cut into 1-inch cubes)
- 1 large English Cucumber (halved lengthwise and sliced into thin half-moons)
The Savory Elements
- 6 ounces Greek Feta Cheese (block form, crumbled into large chunks)
- 1/4 cup Red Onion (very thinly shaved using a mandoline)
- 1/3 cup Pitted Kalamata Olives (halved lengthwise)
The Honey-Lime Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (high-quality, robust flavor)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 teaspoon Wildflower Honey (to balance the acidity)
- 1/2 teaspoon Sea Salt (flaky variety preferred)
- 1/4 teaspoon Black Pepper (freshly cracked)
Herbs and Crunch
- 1/2 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Fresh Cilantro (tender leaves and stems, chopped)
- 2 tablespoons Roasted Salted Pistachios (roughly chopped for texture)
- 1 teaspoon Lime Zest (for aromatic garnish)
👨🍳 Instructions
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1
Begin by chilling your watermelon in the refrigerator for at least 2 hours before preparation to ensure maximum crispness.
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2
In a small bowl, soak the thinly shaved red onions in ice water for 10 minutes; this removes the harsh 'bite' and keeps them crunchy.
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3
Prepare the vinaigrette by whisking together the extra virgin olive oil, lime juice, honey, salt, and black pepper until emulsified.
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4
Remove the rind from the watermelon and cut the flesh into uniform 1-inch cubes, discarding any stray seeds.
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5
Slice the English cucumber into half-moons. If the skin is thick, you can peel alternating strips for a decorative 'zebra' look.
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6
Drain the red onions and pat them thoroughly dry with a paper towel.
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7
In a large, wide mixing bowl, gently combine the watermelon cubes, sliced cucumbers, and dried red onions.
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8
Drizzle half of the honey-lime vinaigrette over the melon mixture and toss very gently with your hands or a large spoon to coat.
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9
Transfer the mixture to a chilled serving platter, spreading it out rather than mounding it high to prevent crushing the fruit.
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10
Evenly distribute the crumbled feta cheese and the halved Kalamata olives over the top of the salad.
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11
Drizzle the remaining vinaigrette specifically over the feta and olives to season them.
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12
Scatter the fresh mint, cilantro, and lime zest generously across the entire platter.
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13
Finish the dish by sprinkling the chopped pistachios over the top for a necessary nutty crunch.
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14
Serve immediately while the fruit is cold and the feta is firm.
💡 Chef's Tips
Always use a block of feta packed in brine rather than pre-crumbled varieties for a creamier texture. If the watermelon is very sweet, increase the lime juice slightly to maintain the flavor balance. Add the salt to the dressing rather than directly onto the melon to prevent the fruit from releasing too much water too quickly. For a spicy kick, add a finely minced serrano pepper or a pinch of Aleppo pepper flakes. To keep the herbs from bruising, tear them by hand at the very last second before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Rosé or a Vinho Verde. Serve alongside grilled lamb chops or lemon-oregano chicken skewers. Complement the meal with toasted pita bread and a side of creamy hummus. For a non-alcoholic pairing, serve with a sparkling lime and ginger mocktail. Excellent as a refreshing starter for a backyard summer barbecue.