Erin Gleeson designed this beautiful watermelon salad after tasting one that was so good, she decided to go home and put her own twist on it. We love the addition of harissa (a red chili paste often used in Middle Eastern cuisine). If you have any Middle Eastern family members, they’ll enjoy the extra kick in this dish–it’s also a nice way to introduce flavors to your family from a culture with which you’re less familiar. (Find another Middle Eastern-influenced dish here.)
When shopping for ingredients at a great local market (read more from Erin’s original post here), she took home one of those yellow Brandywine tomatoes from the store and had to include it! This salad pairs nicely with a simple summer Shabbat meal made on the grill. Here’s an idea for Halloumi Grill Wraps to keep it vegetarian.
Harissa Watermelon-Tomato Salad
Inspired by a recipe found at New Seasons Market’s deli
- 1 large yellow tomato (look for an Heirloom or Brandywine variety if possible)
- 2 cups cubed seedless watermelon
- 1/4 small red onion, thinly sliced (I used a mandoline)
- 3 Tbsp. chopped mint
- 3 Tbsp. crumbled feta cheese
For the dressing:
- 1 Tbsp. harissa (mild or spicy…your choice. I went spicy!)
- 2 Tbsp. olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. agave (or honey)
- a pinch of cumin
- salt & pepper to taste
1. Slice the tomato and watermelon into big chunks and lay them out on a platter.
2. Sprinkle the red onion, mint and feta on top.
3. Mix the ingredients for the dressing well with a fork in a cup.
4. Drizzle the dressing over the platter.