Vibrant watermelon, feta, cucumber, and pistachio dukkah create a cool, refreshing crunch for any summer table.
# Ingredients:
→ Salad
01 - 4 cups seedless watermelon, cut into cubes
02 - 1 cup cucumber, thinly sliced
03 - 5.3 ounces feta cheese, crumbled
04 - 1/4 small red onion, sliced thin
05 - 1/4 cup fresh mint leaves, torn
06 - 1/4 cup fresh basil leaves, torn
07 - Zest of 1 lime
→ Pistachio Dukkah
08 - 1/3 cup shelled pistachios, roughly chopped
09 - 1 tablespoon sesame seeds
10 - 1 tablespoon coriander seeds
11 - 2 teaspoons cumin seeds
12 - 1/2 teaspoon black peppercorns
13 - 1/2 teaspoon sea salt
→ Dressing
14 - 2 tablespoons extra-virgin olive oil
15 - 1 tablespoon fresh lime juice
16 - 1/2 teaspoon honey
17 - Freshly ground black pepper, to taste
# Instructions:
01 - In a dry skillet over medium heat, toast the pistachios, sesame seeds, coriander seeds, and cumin seeds for 2 to 3 minutes until fragrant and golden.
02 - Allow the toasted mixture to cool slightly, then coarsely crush using a mortar and pestle or pulse in a food processor with the black peppercorns and sea salt until a chunky texture forms. Set aside.
03 - Place the cubed watermelon, sliced cucumber, red onion, torn mint, and torn basil in a large mixing bowl. Gently toss to combine.
04 - In a small bowl, whisk together extra-virgin olive oil, fresh lime juice, honey, and freshly ground black pepper until emulsified.
05 - Pour the dressing evenly over the combined salad ingredients and toss carefully to coat all components.
06 - Sprinkle the crumbled feta cheese and lime zest over the dressed salad.
07 - Scatter the pistachio dukkah generously over the salad just before serving for maximum crunch. Serve immediately and enjoy chilled.
