A variation on the well-known watermelon-feta-mint salad, this combination tilts toward a Mexican-inspired flavor profile. Eat it in one sitting to preserve its slight crunchiness.
Ingredients:
Serves 6-8
Salad Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh lime zest, plus 2 tablespoons lime juice
1 tablespoon honey
1 jalapeño, thinly sliced, then cut into pieces
Salt and black pepper
¼ cup finely chopped red onion
Salad
1¼ pounds fresh watermelon, chilled
1¼ pounds fresh pineapple, chilled
4 ounces feta cheese, crumbled (about 2/3 cup)
1 packed cup small cilantro sprigs or 1/3 packed cup
torn fresh mint
Tajin* (optional, but highly recommended)
Preparation:
In a large bowl, stir together oil, vinegar, lime zest, lime juice, honey, and jalapeño, making sure the honey is well distributed. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate for at least 10 minutes.
While the onions marinate, chop the watermelon and pineapple into 1-inch cubes, discarding any seeds. Add the watermelon and pineapple to the salad dressing and toss to coat; season to taste. Refrigerate until serving.
When ready to serve, add the feta and herbs to the salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.
*Tajin (pronounced tuh-HEEN) is a Mexican seasoning blend combining lime, chilies, and salt. It’s available in most grocery stores or online.
–by Alexa Weibel in The New York Times
Recipe tested by Ellen Ficklen; email questions to hello@watermelontimes.com