Variations of this salad are found throughout Africa and the Mediterranean. The recipes range from simple (watermelon, feta and mint) to complicated with nuts, more fruit, onions, olives, chiles, fancy vinaigrettes and tangy syrups. Cucumbers are especially common in this dish and I’m partial to the Persian ones because they can be chopped whole, whereas the American slicer cucumbers (regular ones) have to be deseeded so they stay firm longer. I’m going to list this in order importance for me. Pick and choose what works for you
Persian Watermelon Salad
Ingredients
For the salad
- 1 1/2 cups of watermelon
- 1/4 cup feta cheese
- a few leaves of mint (basil and cilantro work well, too)
- 2 Persian cucumbers or 1 American cucumber, seeds and soft flesh removed
- 2 thin slices of red onion
- 1/4 cup of nuts (roasted prefered)
- 1/2 Jalapeno, sliced thinly
- 1 Avocado
- 2 Tablespoons kalamata olives
For the dressing
- 1 tablespoon olive oil
- 1 tablespoon pomegranate or regular molasses
- juice of one lime
- Sea salt or Himalayan salt to taste
Directions
- Cut the watermelon into any shape you like.
- Crumble feta cheese, torn mint, and whatever other ingredients you like but reserve the nuts for garnish after dressing.
- Right before you are ready to serve, dress the salad by drizzling with dressing ingredients and mixing.
- Garnish with roasted nuts.
Go Make it Yourself 