Watermelon Salad
By Rebeccah MarstersPublished on June 4, 2014
Time
30 minutes, plus 30 minutes draining and 30 minutes chilling
Yield
Serves 4 to 6
Ingredients
6 cups seedless watermelon, cut into 1-inch pieces1 ½ teaspoons sugar 1 shallot, sliced into thin rings3 tablespoons white wine vinegar ¼ teaspoon red pepper flakes Salt and pepper 1 English cucumber, peeled, quartered lengthwise, seeded, and cut into ½-inch pieces3 tablespoons extra-virgin olive oil ½ cup pitted kalamata olives, chopped coarse½ cup fresh basil leaves, torn3 ounces feta cheese, crumbled (¾ cup)
Before You Begin
You’ll need 3 pounds of watermelon.
Instructions
- Toss watermelon with 1 teaspoon sugar in large bowl, transfer to colander set in sink, and let drain for 30 minutes. Wipe out bowl. Combine shallot, vinegar, pepper flakes, 1/4 teaspoon salt, and remaining 1/2 teaspoon sugar in separate bowl and let sit while watermelon drains.
- Pat cucumber and drained watermelon dry with paper towels and transfer to now-empty bowl. Using fork, remove shallot from vinegar mixture and add to bowl with watermelon. Add 1/2 teaspoon pepper and 1/4 teaspoon salt to vinegar mixture and slowly whisk in oil until incorporated. Add dressing and olives to bowl with watermelon and toss to combine. Refrigerate for at least 30 minutes or up to 4 hours.
- Add basil to salad and toss to combine. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with feta. Serve.
Time
30 minutes, plus 30 minutes draining and 30 minutes chillingYield
Serves 4 to 6Ingredients
6 cups seedless watermelon, cut into 1-inch pieces
1 ½ teaspoons sugar
1 shallot, sliced into thin rings
3 tablespoons white wine vinegar
¼ teaspoon red pepper flakes
Salt and pepper
1 English cucumber, peeled, quartered lengthwise, seeded, and cut into ½-inch pieces
3 tablespoons extra-virgin olive oil
½ cup pitted kalamata olives, chopped coarse
½ cup fresh basil leaves, torn
3 ounces feta cheese, crumbled (¾ cup)
Ingredients
6 cups seedless watermelon, cut into 1-inch pieces
1 ½ teaspoons sugar
1 shallot, sliced into thin rings
3 tablespoons white wine vinegar
¼ teaspoon red pepper flakes
Salt and pepper
1 English cucumber, peeled, quartered lengthwise, seeded, and cut into ½-inch pieces
3 tablespoons extra-virgin olive oil
½ cup pitted kalamata olives, chopped coarse
½ cup fresh basil leaves, torn
3 ounces feta cheese, crumbled (¾ cup)
Ingredients
6 cups seedless watermelon, cut into 1-inch pieces
1 ½ teaspoons sugar
1 shallot, sliced into thin rings
3 tablespoons white wine vinegar
¼ teaspoon red pepper flakes
Salt and pepper
1 English cucumber, peeled, quartered lengthwise, seeded, and cut into ½-inch pieces
3 tablespoons extra-virgin olive oil
½ cup pitted kalamata olives, chopped coarse
½ cup fresh basil leaves, torn
3 ounces feta cheese, crumbled (¾ cup)
Why This Recipe Works
In this summery dish, sweet watermelon is paired with salty feta and briny olives. To enhance the flavor and texture of the fresh melon, we macerate it in sugar for 30 minutes, driving off excess moisture to prevent a watery salad. A simple dressing of white wine vinegar and olive oil lets the bold flavors of the salad shine, and soaking sliced shallots in the vinegar before tossing them in the bowl tames their bite. Finally, plenty of fresh torn basil and a pinch of red pepper flakes round out this side salad, proving that fruit isn’t just for dessert.
Before You Begin
You’ll need 3 pounds of watermelon.
Instructions
- Toss watermelon with 1 teaspoon sugar in large bowl, transfer to colander set in sink, and let drain for 30 minutes. Wipe out bowl. Combine shallot, vinegar, pepper flakes, 1/4 teaspoon salt, and remaining 1/2 teaspoon sugar in separate bowl and let sit while watermelon drains.
- Pat cucumber and drained watermelon dry with paper towels and transfer to now-empty bowl. Using fork, remove shallot from vinegar mixture and add to bowl with watermelon. Add 1/2 teaspoon pepper and 1/4 teaspoon salt to vinegar mixture and slowly whisk in oil until incorporated. Add dressing and olives to bowl with watermelon and toss to combine. Refrigerate for at least 30 minutes or up to 4 hours.
- Add basil to salad and toss to combine. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with feta. Serve.
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