Summer Heirloom Salad Recipe
HEIRLOOM TOMATOES, WATERMELON, MARINATED CUCUMBERS, RED ONION, FETA, BALSAMIC VINAIGRETTE, PISTACHIO CRUNCH
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Marinated Cucumbers
Balsamic Vinaigrette
Pistachio Crunch
Finishing
Method
Marinated Cucumbers
- 1
Prepare and marinate cucumbers
Thinly slice the cucumber(s) into rounds (use a mandoline or sharp knife). In a medium bowl combine 2 tbs white wine vinegar, 1 tsp olive oil, 1 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped dill (if using). Add the cucumber slices, toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours) to let flavors meld. Before assembling, drain excess liquid using a fine sieve or paper towel so the salad won't become watery.
Pistachio Crunch
- 2
Make pistachio crunch
Warm a small skillet over medium heat. Add 1 tsp unsalted butter and 1/2 cup shelled pistachios and toast, stirring, for 2–3 minutes until fragrant and slightly golden. Sprinkle 1 tsp brown sugar and 1/8 tsp salt over the nuts and toss quickly for 30 seconds until sugar begins to melt and coats the nuts. Transfer to a parchment-lined plate to cool, then roughly chop or break into small clusters.
Balsamic Vinaigrette
- 3
Whisk dressing
In a small bowl or jar combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard and 1/2 tsp honey. Whisk or shake to emulsify, then slowly stream in 3 tbs extra-virgin olive oil while whisking until combined. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper and taste-adjust as needed.
Salad Assembly
- 4
Prepare produce
Core and cut heirloom tomatoes into bite-size wedges or thick slices to yield about 4 cups. Cut watermelon into 1/2-inch dice or use a melon baller to make about 2 cups. Thinly slice 1/2 cup red onion into rings, then separate rings; you can soak the slices in cold water for 10 minutes if you want milder onion flavor, then drain.
- 5
Combine salad
In a large bowl gently combine the tomatoes, watermelon, drained marinated cucumbers (reserve any liquid), and red onion. Crumble 3/4 cup feta over the top and add torn basil leaves.
- 6
Dress the salad
Drizzle the balsamic vinaigrette over the salad — start with about 2–3 tbs and gently toss once or twice to coat. Taste and add more dressing if desired. If the cucumber marinade had flavorful liquid and you like extra tang, add up to 1 tbs of the reserved marinade (not more, to avoid sogginess).
- 7