Tomato-Watermelon Salad With Feta, Olives & Pistachios

By ltrodrigu

Ingredients

• 2 large heirloom tomatoes, cut into wedges
• 3 pounds seedless watermelon, cut into large bite-size pieces
• 20 cherry tomatoes, halved
• 3 Persian cucumbers or 1 English cucumber, sliced into thin rounds
• Flaky sea salt
• 1/2 cup chopped toasted pistachios
• 3/4 cup crumbled feta
• 1/3 cup pitted and roughly chopped Castelveltrano olives
• Finely grated zest and juice of 1 lemon
• 1/3 cup olive oil
• 1 jalapeño chili, stemmed, seeded and minced
• 1/4 cup roughly torn mint leaves
• 1/4 cup roughly torn basil leaves

Details

Servings 4

Preparation

Step 1

Arrange tomato wedges and watermelon pieces on a serving platter or on 4 individual plates, interspersing and distributing the 2 ingredients evenly across the plate, leaving about a ½-inch space between pieces.

Fill in gaps with cherry tomato halves and cucumber slices. Season everything with salt to taste. Scatter chopped pistachios, feta and olives evenly over and around vegetables.

In a small bowl, whisk together lemon zest, lemon juice, olive oil and minced jalapeño until emulsified. Season with salt to taste.

Drizzle dressing generously over salad. Scatter mint and basil evenly over top. Serve immediately.