Feta and Watermelon Salad (Ottolenghi — Flavour Contrasts)

Ingredients

• 750 g ripe watermelon, cut into 2 cm cubes
• 250 g feta cheese, traditional Greek PDO, torn into irregular pieces
• 30 g red onion, very thinly sliced
• 20 g fresh mint, leaves only
• 10 g fresh dill, finely chopped
• 30 ml extra-virgin olive oil, Greek or Spanish
• 15 ml red wine vinegar, or pomegranate molasses for depth
• 15 g Aleppo pepper, freshly ground
• Maldon sea salt, to taste
• 30 g toasted pistachios, roughly chopped

Method

1. 1
   Layer watermelon cubes in shallow serving bowl; scatter torn feta evenly across surface.
2. 2
   Distribute red onion slices, mint leaves, and fresh dill over salad.
3. 3
   Whisk together extra-virgin olive oil and red wine vinegar; drizzle over salad.
4. 4
   Season with Aleppo pepper and Maldon salt to taste; toss gently with two spoons to combine without breaking feta or watermelon.
5. 5
   Top with chopped pistachios; serve immediately at room temperature — do not refrigerate, as chilling dulls flavour complexity.