Salted Watermelon Salad with Sherry Vinegar, Mint & Feta

By Sprig Originals ✓ · cooked up in Sprig

A no-cook Spanish summer plate built on one trick: salt the watermelon for ten minutes so it tastes deeper and drips less. Sherry vinegar and a green, peppery olive oil do the dressing work, briny feta and Marcona almonds bring the salt and crunch, and torn mint keeps it cold and bright. Restaurant plates charge $16 for this; it takes 20 minutes at home and no heat at all.

Ingredients

• 2 1/2 lb seedless watermelon, cold (about 1/4 of a large melon)
• 3/4 tsp fine sea salt

• 1 medium shallot, sliced paper-thin
• 2 tbsp sherry vinegar
• 1 pinch sugar

• 1 tbsp sherry vinegar (preferably reserva)
• 3 tbsp extra-virgin olive oil, Spanish if possible
• 1/4 tsp freshly cracked black pepper
• 5 oz feta in brine, drained
• 1/3 cup Marcona almonds, roughly chopped
• 1/2 cup loosely packed mint leaves
• 12 small basil leaves (optional)
• 1/2 tsp flaky sea salt, for finishing
• 1 pinch Espelette pepper or Aleppo pepper (optional)

Instructions

1. Cut the cold watermelon away from the rind and slice into rough 1 1/4-inch cubes or thick wedges — you want pieces big enough to stay juicy on the plate. You should have about 6 cups.
2. Spread the watermelon in a single layer on a rimmed baking sheet or wide platter. Sprinkle evenly with the 3/4 teaspoon fine sea salt and let it sit at room temperature for 10 minutes, no longer. The salt pulls out a little water, concentrates the flavor and makes the melon taste sweeter and more savory at once.
3. While the melon salts, combine the thinly sliced shallot, 2 tablespoons sherry vinegar and a pinch of sugar in a small bowl. Toss and let stand 10 minutes; the shallot will soften, turn pale pink and lose its raw bite.
4. Tip the baking sheet and pour off the watery juice that has collected (or save it — see tips). Blot the melon lightly with a paper towel so the dressing clings instead of sliding off.
5. Make the dressing: lift the shallots out of their vinegar with a fork and set aside. To the leftover pickling vinegar add the remaining 1 tablespoon sherry vinegar, the olive oil and the black pepper. Whisk until it just comes together — it should stay a little sharp, not creamy.
6. Arrange the watermelon on a wide, chilled platter in a loose single layer. Spoon the dressing over the melon, then scatter the pickled shallots on top.
7. Crumble the feta over the salad in large, uneven pieces — big shards read better than a snowfall of crumbs. Add the Marcona almonds.
8. Tear the mint leaves over everything just before serving, add the basil if using, and finish with flaky salt and a pinch of Espelette. Serve immediately, while the melon is still cold and the almonds are still crisp.
9. Eat within 20 minutes of dressing. If it must wait, keep the dressed melon covered in the fridge and hold the cheese, nuts and herbs until the moment you serve.

Chef's tips

Nutrition (per serving, estimated)

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