Watermelon salad with feta, mint and cumin-lime dressing

By gregofla

Ingredients

• 2 pounds watermelon cubes
• 1 pound feta, cut in cubes
• 1 jalapeno pepper, seeded and minced
• 1 1/2 teaspoons cumin seeds
• 3 tablespoons lime juice
• Salt
• 1 1/2 tablespoons oil
• 1/4 cup chopped fresh mint

Details

Servings 6
Adapted from recipes.latimes.com

Preparation

Step 1

Instead of trying to make the two work together, I just replaced the tomato with watermelon in a Middle Eastern combination with cubed fresh feta. The textural difference is interesting, the watermelon being crisp and somewhat granular rather than the tomatoes' melting softness.

But what really makes the dish work is the flavor pairing of power with power. The watermelon is so explosively juicy and sweet that you can add all kinds of big tastes -- not just salty feta but also jalapenos! toasted cumin! lime! fresh mint! -- without overwhelming it. In this watermelon salad, the whole is even greater than the sum of its parts, no matter how large they might be.

Funny thing: I tried many versions of this before finally getting the one that worked the way I wanted. I tweaked the ratios of ingredients, adding more chicken or more arugula. I experimented with different vinegars and oil, and I balanced and re-balanced the dressing. (Because the melon is so juicy, you really need only a fraction of the fat you'd normally use. Also, add the dressing right before serving to keep it from becoming watery.)

Combine watermelon, feta and jalapeno in serving bowl.

Toast the cumin seeds in a dry pan over medium heat until they become fragrant and begin to pop, about 2 minutes. If using a mortar and pestle, grind the cumin seeds to dust, add lime juice, salt to taste and oil and whisk to a smooth emulsion. If using a blender, combine the cumin seeds, lime juice, salt and oil and blend until smooth.

Just before serving, add half of the dressing to the watermelon mixture. Toss gently to keep everything whole and taste the salad. If desired, add more dressing. Add the chopped mint and toss gently.