If you're looking for a super refreshing recipe, summery and lightweight, you've just found what you were looking for: this watermelon, feta cheese and pistachio salad it is delicious and suuuper colorful. Along with mint and spring onion, having it is always a joy. And I must add that making it is, too, because if you have the pickled onion in the fridge, You’ll have the salad ready in 5 minutes!
One of the best things about this recipe is the combination of juicy sweetness of the watermelon with the salty note of the feta`, a classic that never fails (cucumber salad lovers will know this treat well), but in this version it’s finished with a very tasty touch: ` lightly pickled shallots /// and a handful of chopped pistachios that add a crunchy touch and a delicate note.
To prepare it, there's no need to complicate things: you only need one large tray where you can arrange each ingredient so that it looks nice and is easy to serve without mixing everything together. This way you'll prevent the watermelon from releasing too much juice and the cheese from losing its presence. The result is a striking dish, with layers of color and textures that invite you to go back for more. In our case, we debuted the Le Creuset ceramic baking dish from the new Garden collection, an elegant, springtime piece for the table all year round (and the deep plates from the same collection, equally wonderful).
El vinegar and olive oil dressing enhances every bite, while fresh mint adds an aromatic freshness that pairs wonderfully with the fruit. If you're in the mood for something light yet full of character, go ahead and make this salad: it's perfect for sharing at casual meals or serving alongside a summer barbecue.
Le Creuset Garden Ceramic Plates
How to choose a watermelon correctly?
Picking a good watermelon can seem like an art... but with a couple of very simple tricks, you'll get it right almost every time. These are the details I look for:
- The yellow stain on the floor: Look for a watermelon with a yellow (not white) spot on one side. That’s the part that was in contact with the ground as it ripened, and if it’s cream-colored or deep yellow, it’s a good sign: it had time to ripen in the sun.
- Weight: for its size, it should feel heavy. That indicates it's full of water and juicy.
- Knuckle tap: it sounds like a cliché, but it works. Give it a few gentle taps with your knuckles: if it sounds hollow, it's ripe.
- Matte bark: A very shiny skin usually indicates it's still a bit unripe. Better if it looks duller or matte.
- Uniform shape: Round or oval and symmetrical watermelons are usually better developed than those with bumps or odd shapes.
Ingredients
- 1,3 kg seedless watermelon, cut into cubes of about 2 cm
- 1 medium shallot (or ½ small red onion), very finely chopped
- 3 tablespoons of sherry vinegar or red wine vinegar
- 1 pinch of fine salt
- 100 g of crumbled feta cheese
- 40 g roasted and salted pistachios, shelled and coarsely chopped
- 60 ml of extra virgin olive oil
- A small handful of fresh mint and/or basil leaves (tear the larger ones with your hands)
- Flaky salt or coarse salt, to taste
Preparation
- We pickle the shallot or onion (prepare it ahead of time). To do this, place the sliced shallot in a small bowl. Add the vinegar and a pinch of fine salt. Stir everything with a teaspoon and put the bowl in the fridge while you prepare the rest (at least 10 minutes). With this step, the shallot will lose its pungency and become soft and slightly tangy.
- Assemble the salad on the platter: Spread the watermelon on a large tray or in a shallow dish (like the Le Creuset Jardín dish, making sure the cubes are well distributed, without piling up. Take the shallot out of the refrigerator and place it on top. Also pour the vinegar left over from the marinade: it gives the fruit a very tasty touch.
- Add the remaining ingredients: scatter the feta cheese and chopped pistachios on top. Drizzle the entire salad with olive oil, and finish with a few mint and/or basil leaves, and a pinch of flaky salt.
Tip: This salad is at its best during the first hour, but if you have leftovers, you can keep it in the fridge for a day or two (with the refrigerator nice and cold). That said, the pistachios will be crunchier if you add them right before serving. Store the leftover salad or watermelon in an airtight container—vacuum-sealed is even better—so it won’t oxidize and the fruit will stay super fresh longer (for this purpose, I highly recommend checking out the Pebbly vacuum containers).
