Watermelon Salad with Tomato, Feta, and Herb Vinaigrette
Total Time
20 minutes
Prep Time
20 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- ¾ cup fresh basil leaves
- ¼ cup fresh mint leaves
- 2 tablespoons white balsamic vinegar
- Pinch of kosher salt
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper to taste
- ¼ cup raw shelled pistachios (roughly chopped)
- 4 cups about 20 ounce cubed watermelon (aim for 1-inch cubes)
- 2 medium heirloom tomatoes (diced (about 2 cups)
- 8 ounces feta cheese (sliced into 1-inch cubes)
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Preparation
Step 1
Make the dressing! Add the basil, mint, balsamic, and a pinch of salt to a small food processor or personal cup blender attachment. Pulse a few times until the herbs are finely chopped. Add the olive oil and process until well incorporated. (If you don’t have a small food processor/personal cup blender attachment, no worries! Finely chop the herbs by hand then whisk them with the remaining ingredients for the dressing.) Transfer the vinaigrette to a small bowl and season with freshly ground black pepper to taste. (The dressing should be pesto-like in consistency—thick but still pourable. If it’s too thick, add a splash more olive oil.)
Step 2
Toast the pistachios. Heat a medium skillet over medium heat. (Don’t put any oil in the skillet!) When the skillet is hot, add the pistachios. Cook for about 3 to 4 minutes, shaking the pan regularly, or until the nuts are lightly brown and fragrant. Transfer to a bowl and cool to room temperature.
Step 3
In a large bowl, gently combine the watermelon, tomatoes, and feta.
Step 4
Drizzle 1/3 of the dressing on the base of a platter or shallow serving bowl/dish. Transfer the watermelon, tomatoes, and feta to the serving vessel. Drizzle with the remaining dressing and sprinkle with pistachios.
Step 5
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