Watermelon Salad Recipe

Prepare the watermelon

Chill the watermelon before cutting. Using a sharp knife, trim rind and cut watermelon into 1-inch cubes. Measure about 6 cups and transfer to a large mixing bowl. Pat lightly with paper towel if surface is very wet to avoid diluting the gastrique.

Prepare greens and herbs

If using greens, place 4 cups of mixed baby greens or arugula in a large shallow serving bowl. Add the chiffonade mint and torn basil leaves to the bowl. Toss lightly to combine.

Assemble salad base

Add the watermelon cubes to the greens (or place directly in serving bowl if not using greens). Sprinkle the crumbled French feta evenly over the top, followed by the chopped pistachios.

Season

Lightly sprinkle 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper over the assembled salad, distributing evenly.

Place 1/2 cup granulated sugar in a small heavy-bottomed saucepan over medium heat. Swirl the pan (do not stir with utensils initially) until the sugar melts and turns a deep amber color — watch closely to avoid burning (about 6–8 minutes).

Once the sugar is amber, remove the pan briefly from heat and carefully add 2 tablespoons water (it will steam) to stop cooking and loosen the caramel. Return to low heat and whisk gently to combine.

Slowly whisk in 3 tablespoons white wine vinegar and 1 tablespoon fresh lime juice. Reduce heat to low and simmer gently for 1–2 minutes until slightly thickened. Stir in 1/2 teaspoon grated lime zest. Taste and, if you prefer a sweeter gastrique, whisk in up to 1 teaspoon honey while warm. Remove from heat and let cool 5–10 minutes (it will thicken more as it cools).

Drizzle the gastrique over the assembled watermelon, feta and pistachio salad — start with about 2 tablespoons of gastrique, then add more to taste (reserve any extra to serve alongside).

Drizzle 2 tablespoons extra-virgin olive oil evenly over the salad to add richness and mouthfeel.

Gently toss or lift the salad once or twice with two large spoons to distribute dressing while keeping the watermelon intact. Taste and adjust seasoning: add a small pinch more sea salt or a squeeze of lime if needed.

Finish with an extra scatter of chopped pistachios and a few whole mint leaves for garnish. Serve immediately at chilled-to-room temperature.