Summer Nights Watermelon, Cheese, Fig, and Mint Salad
When summer meets fall, the most amazing thing happens—watermelon and figs are both in season for a brief period of time. And in my kitchen that means that this salad is happening, almost every other evening. It is a joy to eat, representing the Mediterranean way of living—fresh, vibrant, and colorful. Like many of the best things in life, simple is best.
Serves4
Type of DishSalad
Ingredients
- 1/2 cup (65 g) pistachio nuts
- 1 tablespoon (13 g) granulated sugar
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 tablespoon (21 g) orange blossom honey
- 4 cups (600 g) cubed watermelon
- 8 medium figs, quartered
- 1/2 cup (20 g) fresh mint leaves
- 8 oz (230 g) semi-creamy feta cheese
- Flaky sea salt, for topping
Directions
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Place a medium nonstick skillet over medium heat. Add the pistachios and sugar and toss together to combine. Stir them together until the sugar dissolves and the nuts are golden, 3 to 4 minutes.
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Place the pistachios on a piece of parchment paper and let them cool.
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Mix together the olive oil and honey and set aside. Place the watermelon, figs, mint, and feta in a serving bowl and gently toss together. Drizzle the olive oil–honey dressing over the top and scatter the candied nuts and flaky salt. Enjoy right away.
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