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Watermelon Pistachio Feta Salad Recipe

Whoever first came up with the watermelon pistachio feta salad situation qualifies as a genius in our book because it's simple yet brilliant. And, while we don't know who that person is, we know they were on to something good.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Calories: 174
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons pomegranate molasses
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • Extra-virgin olive oil
  • Sea Salt and Freshly Ground Black Pepper
  • 1 mini watermelon ((about 2 pounds))
  • 2 tablespoons roasted and salted pistachios (roughly chopped)
  • 2 sprigs fresh mint leaves (large leaves torn)
  • 2 ounces crumbled feta cheese

Method
 

  1. For The Pomegranate-Balsamic Sauce:
  2. For The Watermelon Pistachio Feta Salad:

Notes

  • For a richer flavor, let the pomegranate molasses and balsamic vinegar mixture marinate for at least 15 minutes before drizzling it over the salad. This enhances the depth of the dressing.
  • If you're short on time, you can substitute store-bought balsamic glaze for the homemade dressing, saving you the step of mixing and reducing ingredients.
  • To keep the watermelon fresh and crunchy, serve it immediately after cutting. If you need to prep ahead, cut the watermelon and store it in an airtight container in the fridge for up to 24 hours.
  • When using feta cheese, opt for the block variety rather than pre-crumbled for better texture and flavor; crumbling it yourself ensures a creamier consistency.
  • The salad can be kept in the fridge for up to 2 days, but for best results, add the pistachios just before serving to maintain their crunch.