Crisp, chilled cubes of watermelon tossed with paper-thin fennel, crumbly feta, fresh mint, and a bright lime vinaigrette—sweet, salty, and anise-forward.
Chill the watermelon and fennel for at least 1 hour before assembly; cold fruit and vegetables stay crisp longer. Add the vinaigrette no more than 15 minutes before serving to prevent the salad from becoming watery.
Substitute red onion (thinly sliced and soaked in ice water) for fennel if anise flavor is not desired. If fennel is very thick or tough, soak thin slices in ice water for 10 minutes to soften and crisp them.
Ingredients
Scale
Measurement units
- 1 small (about 3 lbs) watermelon (Choose a ripe watermelon with a hollow sound when tapped.)
- 1 medium fennel bulb (Reserve fronds for garnish if desired.)
- ½ cup fresh mint leaves (Tearing rather than chopping preserves the aromatic oils.)
- 3 tablespoons fresh lime juice (Freshly squeezed yields the brightest flavor.)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt (Adjust to taste after tossing.)
Ingredients
Scale
Measurement units
- 1 small (about 3 lbs) watermelon (Choose a ripe watermelon with a hollow sound when tapped.)
- 1 medium fennel bulb (Reserve fronds for garnish if desired.)
- ½ cup fresh mint leaves (Tearing rather than chopping preserves the aromatic oils.)
- 3 tablespoons fresh lime juice (Freshly squeezed yields the brightest flavor.)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt (Adjust to taste after tossing.)
Instructions
Prepare the watermelon and fennel
Cut the watermelon (1 small (about 3 lbs)) in half, remove seeds if present, and cut the flesh into 1-inch cubes, discarding the rind.
Trim the fennel bulb (1 medium), remove the tough outer layer, and slice thinly lengthwise using a sharp knife or mandoline.
Tear the fresh mint leaves (½ cup) by hand into bite-sized pieces.
Make the lime vinaigrette
Whisk together the fresh lime juice (3 tablespoons), extra-virgin olive oil (2 tablespoons), and kosher salt (¼ teaspoon) in a small bowl until emulsified.
Equipment: Small bowl
Assemble and serve
Transfer the watermelon cubes to a large serving bowl.
Add the sliced fennel bulb and crumble the feta cheese over the top.
Pour the lime vinaigrette over the salad and gently toss to combine.
Scatter the fresh mint leaves over the salad and serve immediately.
Equipment: Large serving bowl
Before you cook
Cook notes
- • Chill the watermelon and fennel for at least 1 hour before assembly; cold fruit and vegetables stay crisp longer.
- • Add the vinaigrette no more than 15 minutes before serving to prevent the salad from becoming watery.
- • If fennel is very thick or tough, soak thin slices in ice water for 10 minutes to soften and crisp them.
- • Taste and adjust lime juice and salt to balance the sweetness of the watermelon.
- • Substitute red onion (thinly sliced and soaked in ice water) for fennel if anise flavor is not desired.
- • Crumble feta by hand just before serving to avoid it breaking down into the dressing.
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