Watermelon Salad with Feta, Pistachios, and Fresh Mint Recipe
This refreshing watermelon salad features juicy watermelon cubes paired with tangy crumbled feta cheese and fresh mint. Lightly pickled shallots add a delicate acidity while roasted salted pistachios provide a satisfying crunch. Drizzled with extra-virgin olive oil and finished with a sprinkle of flaky salt, this vibrant salad is perfect as a light side dish for warm weather gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 side servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
Watermelon 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 shallots with sherry or red wine vinegar and ¼ teaspoon fine salt. Toss well to coat the shallots evenly. Place the bowl in the refrigerator for at least 10 minutes to lightly pickle the shallots, enhancing their flavor and softening their bite.
- Prepare the Watermelon: Spread the cubed watermelon evenly over a large platter or shallow serving bowl, creating a fresh base for the salad.
- Assemble the Salad: Arrange the pickled shallots on top of the watermelon. Spoon any leftover vinegar from the shallot pickling bowl over the salad to add brightness and flavor.
- Add Toppings: Sprinkle the crumbled feta cheese and chopped roasted pistachios evenly across the salad, providing creamy and crunchy textures to complement the watermelon.
- Finish with Dressing and Herbs: Drizzle the extra-virgin olive oil evenly over the salad. Garnish with the torn fresh mint or basil leaves. Finally, sprinkle flaky salt or kosher salt to taste just before serving to maintain the watermelon’s texture.
- Serve and Store: This salad is best enjoyed within one to two hours of assembly for optimal freshness but can be refrigerated and kept for up to 4 days. For best results, store watermelon and toppings separately if preparing in advance and add flaky salt only at serving time to prevent water release.
Notes
- Prepare in advance: To prevent the watermelon from releasing too much moisture, store cubed watermelon and toppings separately until just before serving.
- Add flaky salt only at serving time to maintain the texture and prevent sogginess.
- This salad is best consumed fresh but can be refrigerated for up to 4 days.
