Melon & Feta Salad Recipe

Prepare melon

Cut the seedless watermelon into 1/2-inch thick slices, then trim into 2-inch rounds or squares suitable for plating. Measure about 8 cups of bite-sized pieces (or 6–8 rounds).

Season and compress

In a shallow container slightly larger than the melon pieces, whisk together 1 tsp kosher salt, 1 tsp granulated sugar, 1 tablespoon fresh lime juice and 1 tablespoon neutral oil until dissolved. Arrange watermelon pieces in a single layer, pour the seasoning mixture over them, then place another flat tray or plate on top and weigh it with a heavy can or jar to press gently. Refrigerate and compress for at least 1 hour, up to 3 hours. The salt/sugar draws out juice and infuses flavor while firming the flesh.

Finish

After compressing, drain any excess liquid and pat the watermelon lightly with paper towel. Keep chilled until assembly.

Slice vegetables

Thinly slice the English cucumber into half-moons about 1/8-inch thick. Peel and very thinly slice the shallot into rings. You'll have roughly 1 cup cucumber and the sliced shallot from one small shallot.

Make quick pickle

In a small bowl or jar combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon granulated sugar and 1 teaspoon kosher salt. Stir until sugar and salt dissolve. Add 4 whole peppercorns if using. Add the cucumber and shallot slices, press them down so they're submerged, cover and refrigerate for at least 20 minutes and up to 2 hours. Drain just before plating, reserving a teaspoon of the pickling liquid if desired to drizzle.

Cook cherries and vinegar

In a small saucepan combine 1 cup pitted cherries, 1 cup balsamic vinegar and 1 tablespoon granulated sugar. Bring to a gentle simmer over medium-low heat, stirring occasionally to dissolve sugar and break down cherries.

Reduce

Simmer until liquid is syrupy and coats the back of a spoon, about 12–18 minutes. If the cherries are frozen, it may take slightly longer. Stir in 1 teaspoon fresh lemon juice at the end to brighten the flavor.

Strain (optional)

For a smooth glaze, press the reduction through a fine mesh sieve, discarding solids. For a chunkier sauce, leave some cherry pieces. Let the reduction cool; it will thicken as it cools.

Prepare feta

Crumble or cut 6 oz block feta into irregular pieces roughly 1/2-inch to 1-inch in size. If you prefer firmer bites, refrigerate the block for 20 minutes before cutting to reduce crumbling.

Plate salad

Place compressed watermelon pieces on chilled plates (3–4 pieces per serving). Scatter pickled cucumber and shallot over and between the melon pieces. Sprinkle feta pieces evenly across the melon and cucumbers.

Finish and garnish

Drizzle 2 tablespoons extra-virgin olive oil lightly over each plate, then spoon the cherry balsamic reduction in small dots or a light stream over the melon and feta (about 1–2 tablespoons reduction per serving). Scatter micro basil leaves generously across the salad. Season with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper divided among all servings, adjusting to taste. If you reserved 1 teaspoon pickling liquid, dot a little on the plate for extra tang.

Serve

Serve immediately while watermelon is cold and the reduction is at room temperature or slightly cool.