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 the sherry vinegar and fine salt. Toss well to coat the slices evenly, then refrigerate for at least 10 minutes to allow the shallots to lightly pickle and mellow in flavor.
- Prepare the watermelon base: Cube the ripe seedless watermelon into ¾-inch pieces and spread them evenly on a large serving platter or shallow bowl to form the base of the salad.
- Assemble the salad: Arrange the pickled shallots on top of the watermelon cubes, then spoon over any leftover vinegar from the pickling bowl to infuse the salad with tanginess.
- Add the toppings: Sprinkle the crumbled feta cheese and chopped roasted pistachios evenly over the salad for a salty, creamy, and crunchy texture contrast.
- Dress the salad: Drizzle the extra-virgin olive oil all over the assembled ingredients to add richness and smoothness to the salad.
- Garnish and finish: Finish by scattering torn fresh mint and/or basil leaves on top, and season with a sprinkle of flaky salt or kosher salt to taste for extra flavor enhancement.
- Serving and storage: Serve the salad immediately or within an hour or two for the best texture and flavor. It can be stored covered in the refrigerator for up to 4 days.
Notes
- For a more intense flavor, allow the shallots to pickle for up to 30 minutes before assembling.
- Use high-quality extra-virgin olive oil for the best taste.
- To keep the watermelon cubes firm and avoid them becoming watery, prepare the salad close to serving time.
- You can substitute pistachios with toasted almonds or walnuts if preferred.
- This salad pairs well with grilled meats or as a light standalone dish on a hot day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
