Watermelon and Feta Salad With Harissa
Recipe by Israeli chef Alon Shaya shares a great salad recipe for the hottest days of summer
Photo by Rush Jagoe
This is a great salad for the hottest days of summer, when you barely want to move, let alone cook. Also, check out Alon Shaya’s homemade harissa recipe instead of using store-bought.
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- About 4 pounds watermelon, rind on
- 2-3 tablespoons store-bought harissa (Editor’s note: Try Trader Joe’s brand)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1¼ walnut pieces, toasted, divided
- 3 tablespoons lightly packed fresh parsley leaves
- 1½ cups crumbled sheep’s milk feta, preferably Bulgarian
Use a sharp knife to cut the watermelon into 1- to 2-inch slices. Then trim off the rind, and gently scrape away any seeds before cutting it into chunks; you want to have about 3 quarts total. Stick the chopped melon in a colander to drain while you prepare the rest.
In a large salad bowl, combine the harissa with the olive oil and white-wine vinegar. Finely chop ¼ cup walnuts and add them, too; stir it all to combine. Add
the watermelon to the salad bowl. Roughly chop the remaining cup of walnuts and the parsley; scatter it with the feta all over the watermelon, using your hands to
Serve this right away—when it’s allowed to sit, the watermelon gives off a lot of juices that dilute the great flavors in the dressing.