Certain ingredients perfectly embody a taste. Lemons are tart. Radicchio is bitter. And watermelon is sweet.
Watermelon Salad with Feta and Cucumber PicklesHands-on: 25 min. Total: 8 hr. 55 min.
Sumac—available at spice stores—adds a subtle piney, tangy note, but don't worry if you can't find it: The salad will still have loads of flavor complexity without it. You could also sub 1 teaspoon of prepared horseradish for the wasabi powder.
1 cup sugar1 cup cider vinegar½ cup water1 teaspoon kosher salt2 teaspoons mustard seeds1½ teaspoons wasabi powder3 tarragon sprigs1 English cucumber, thinly sliced3 tablespoons extra-virgin olive oil2 tablespoons sherry or white wine vinegar½ teaspoon ground sumac (optional)8 cups cubed red watermelon3 ounces feta cheese, crumbled (about ¾ cup)½ cup chopped fresh mint¼ cup sliced pitted kalamata olives¼ cup chopped fresh dill
1. Combine first 7 ingredients in a medium saucepan over high heat; bring to a boil. Remove pan from heat; cool completely. Place cucumber slices in a large bowl; pour vinegar mixture over cucumbers. Cover and chill cucumber and vinegar mixture 8 hours or overnight.
2. Combine oil, vinegar, and sumac, if desired, in a small bowl, stirring well with a whisk. Strain cucumbers; discard liquid and tarragon sprigs. Place about 2 tablespoons cucumbers on each of 8 plates. Place 1 cup watermelon cubes on each plate. Top watermelon evenly with cheese, mint, olives, and dill. Drizzle evenly with vinaigrette.
SERVES 8CALORIES 162; FAT 8.1g (sat 2.3g, mono 4.5g, poly 0.6g); PROTEIN 3g; CARB 24g; FIBER 2g; CHOL 9mg; IRON 1mg; SODIUM 268mg; CALC 83mg