A light and bright summer watermelon salad with feta, quick picked cucumber slices, and chopped pistachios.
Author:Joy the Baker
Prep Time:20 minutes
Total Time:20 minutes
Yield:Serves 4 to 61x
1 English cucumber, thinly sliced
1/4 cup rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon sugar
6 heaping cups bite-sized watermelon chunks
4 ounces crumbled feta cheese, plus more for topping
1/2 cup shelled salted pistachios, coarsely chopped, plus more for topping
2 tablespoons finely chopped chives
3 tablespoons torn fresh mint leaves
Red wine vinegar
Flakey sea salt
Fresh cracked black pepper
Place sliced cucumber in a small bowl. Top with vinegar, 1/2 teaspoon kosher salt and sugar and toss to combine. Set aside for 15 minutes while the rest of the salad is assembled.
In a large bowl combine watermelon, feta, pistachios, chives, mint, and a good splash of olive oil and vinegar. Toss in marinated cucumbers, discarding the vinegar mixture left behind. Transfer to a serving bowl or platter and top with more feta and pistachios. Sprinkle with salt and pepper just before serving. Chill until ready to serve.
Keywords: salad, summer, watermelon, feta, pistachios, joy the baker, summer salad, watermelon salad,