Description
This refreshing Watermelon Salad combines sweet, juicy watermelon cubes with tangy pickled shallots, creamy crumbled feta, crunchy roasted pistachios, and fresh herbs. Lightly dressed with sherry vinegar and olive oil, it makes a perfect light side dish or summer appetizer that balances flavors and textures beautifully.
Ingredients
Pickled Shallots
- 1 medium-to-large shallot or ½ small red onion, sliced very thinly (about ½ cup)
- 3 tablespoons sherry vinegar or red wine vinegar
- ¼ teaspoon fine salt
Salad
- 3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes
- ½ cup crumbled feta (about 2 ounces)
- ⅓ cup roasted and salted pistachios, chopped
- ¼ cup extra-virgin olive oil
- Small handful of fresh mint and/or basil leaves, torn if large, for garnish
- Flaky salt or kosher salt, to taste
Instructions
- Pickle the Shallots: In a small bowl, combine the thinly sliced shallot with sherry vinegar and fine salt. Toss well to coat the shallots evenly and place the bowl in the refrigerator to lightly pickle for at least 10 minutes. This adds a tangy flavor and softens the shallots.
- Prepare the Watermelon Base: Spread the cubed watermelon evenly across a large platter or shallow serving bowl, creating a juicy and inviting foundation for the salad.
- Assemble the Salad: Arrange the pickled shallots evenly over the watermelon cubes. Spoon the leftover vinegar from the pickling bowl evenly over the entire salad to enhance the tanginess.
- Add Feta and Pistachios: Sprinkle the crumbled feta cheese and chopped roasted pistachios on top of the watermelon and shallots, adding creaminess and crunch.
- Finish Dressing and Garnish: Drizzle the extra-virgin olive oil over the salad. Garnish with fresh torn mint and/or basil leaves and finish with a sprinkling of flaky salt or kosher salt to taste.
- Serve: This salad is best enjoyed within an hour or two of assembling to preserve freshness and texture but can be stored covered in the refrigerator for up to 4 days.
Notes
- Prepare in advance but keep components separate if possible to prevent the watermelon from releasing too much liquid before serving.
- Add flaky salt only just before serving to avoid drawing out excess moisture.
- This salad is best eaten fresh for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
