Juicy watermelon meets feta, cucumber, and crunchy pistachio dukkah in this vibrant Mediterranean-inspired salad.
# What You Need:
→ Salad
01 - 4 cups seedless watermelon, cubed
02 - 1 cup cucumber, thinly sliced
03 - 150 grams feta cheese, crumbled
04 - 1/4 small red onion, thinly sliced
05 - 1/4 cup fresh mint leaves, torn
06 - 1/4 cup fresh basil leaves, torn
07 - Zest of 1 lime
→ Pistachio Dukkah
08 - 1/3 cup shelled pistachios, roughly chopped
09 - 1 tablespoon sesame seeds
10 - 1 tablespoon coriander seeds
11 - 2 teaspoons cumin seeds
12 - 1/2 teaspoon black peppercorns
13 - 1/2 teaspoon sea salt
→ Dressing
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon fresh lime juice
16 - 1/2 teaspoon honey
17 - Freshly ground black pepper, to taste
# How To Make:
01 - Heat a dry skillet over medium heat. Toast pistachios, sesame seeds, coriander seeds, and cumin seeds for 2 to 3 minutes until fragrant and golden.
02 - Allow toasted ingredients to cool slightly, then coarsely crush them with peppercorns and sea salt using a mortar and pestle or pulse in a food processor until chunky. Set aside.
03 - In a large bowl, mix watermelon cubes, sliced cucumber, red onion, torn mint, and basil leaves. Gently toss to combine.
04 - Whisk together extra-virgin olive oil, fresh lime juice, honey, and freshly ground black pepper until emulsified.
05 - Pour the dressing over the combined salad ingredients. Toss carefully to coat all elements evenly.
06 - Sprinkle crumbled feta cheese and lime zest over the salad surface.
07 - Scatter the prepared pistachio dukkah generously atop the salad just before serving to maintain crunch. Serve immediately chilled.
