BY CASSANDRA HAMMERSTONE
August 2023
What happens when you crack open a watermelon and it isn’t as sweet as you’d like? You turn it into a savory salad with briney feta cheese, quick-pickled shallots and refreshing herbs.
That’s not to say that this salad isn’t terrific with a very sweet, ripe watermelon. It certainly is, but it’s also a problem-solver that I’ve used more than once when my watermelon selecting prowess has been lacking.
One of my favorite things about this salad is the preparation of the shallots. This is a tip I picked up from Bon Appetit Food Director Chris Morocco, who swears by a good douse of seasoned rice vinegar as the fast route to pickling. Keep in mind that this isn’t your traditional pickling or suitable-for-preserving process. But since seasoned rice vinegar already contains a perfect balance of salt and sugar, it’s a great way to quickly pickle any vegetable to add a zing, or take the bite out of shallots for a salad topping.
Slice a large shallot into thin rings. In a small dish that ensures every shallot has contact with liquid, pour the seasoned rice vinegar over the shallot rings and let them sit for about fifteen minutes, or just enough time for the rest of the salad to come together. You’ll notice that they’ll soften and their purple skins will begin to turn pink.
To make the dressing, whisk together the olive oil, juice of one lime and a pinch of salt.
Since seasoned rice vinegar already contains a perfect balance of salt and sugar, it’s a great way to quickly pickle any vegetable to add a zing, or take the bite out of shallots for a salad topping.
Seedless watermelon works best in this salad, but if you have the seeded variety, take a few moments and remove as many seeds as you can, which will improve the texture dramatically. Cube the watermelon and crumble the feta cheese. Drain the shallots, then top the salad with them and a generous handful of fresh herbs.
Mint is my preference in this salad, but cilantro or basil are also lovely complements. Give the salad a final taste and adjust the seasoning if needed, and serve. This dish is a great side dish for anything you’ve put on the grill or smoker. Or add a loaf of crusty bread and good quality prosciutto for a light no-cook summer dinner. Enjoy!
Watermelon and feta salad with quick-pickled shallots
Season: Summer
Serves: 2-4
Ingredients
1 small seedless watermelon, about four cups cubed
¼ cup olive oil
Juice of one lime, about one tablespoon
2 ounces feta cheese in brine or brick, about one cup crumbled
1 large shallot
½ cup seasoned rice vinegar
½ cup fresh herbs like mint, basil or cilantro
Salt to taste
PREPARATION
Slice the shallots into thin rings and place in a small bowl. Pour the seasoned rice vinegar over and let sit for 15 minutes. Drain the vinegar and reserve the shallots.
Cut the watermelon off the rind and dice into 1” pieces. Crumble the feta.
Make the dressing by whisking together the olive oil and lime juice and season to taste with salt.
Toss the watermelon, feta cheese and shallots with the dressing. Season to taste. Top with fresh herbs and serve.
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