Description
A vibrant and refreshing salad that combines juicy watermelon with crisp cucumbers, creamy feta, and aromatic herbs, perfect for summer gatherings.
Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 1 small shallot, peeled and very thinly sliced
- Zest of 1 lime, plus 1/4 cup fresh lime juice (from 2 limes)
- 1 Tbsp. honey
- Pinch of kosher salt
- 1/2 cup pepitas
- 2 tsp. extra-virgin olive oil (for pepitas)
- 2 tsp. Tajín seasoning
- 8 cups small cubed watermelon (from 1 (4 to 5 lb.) seedless watermelon)
- 4 Persian cucumbers, thinly sliced crosswise (about 2 to 3 cups sliced)
- 6 ounces feta cheese, crumbled
- 1/2 cup torn or thinly sliced fresh basil leaves
- 1/3 cup chopped fresh mint leaves
- Aleppo pepper flakes for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for toasting the pepitas.
- Prepare the honey-lime dressing: In a small jar or mixing bowl, combine the olive oil, sliced shallot, lime zest, lime juice, honey, and a pinch of kosher salt. Whisk well until all ingredients blend together and let sit.
- Toast the Tajín pepitas: Toss the pepitas with 2 teaspoons of olive oil and Tajín seasoning on a small rimmed baking sheet. Bake for 11 to 14 minutes until golden brown.
- Assemble the salad: In a large mixing bowl, combine the cubed watermelon, sliced cucumbers, crumbled feta, torn basil, and chopped mint. Pour the honey-lime dressing over and gently toss.
- Garnish the salad with reserved pepitas and Aleppo pepper flakes. Serve immediately.
Notes
For the best texture, serve immediately after assembling the salad. Keep components separate if preparing in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg