Watermelon-Cucumber Salad with Tajín Pepitas
This Watermelon-Cucumber Salad goes beyond the standard sweet-and-salty combination by layering in creamy feta, fresh herbs, Tajín-roasted pepitas, and a bright honey-lime dressing for incredible depth of flavor. Every bite is juicy, crunchy, creamy, and refreshing for a salad you'll crave all summer long.
Servings: 6 to 8
Equipment
- Small baking sheet
- Small jar or bowl
- Large serving bowl
Ingredients
Honey-Lime Dressing
- 1/4 cup extra-virgin olive oil
- 1 small shallot, peeled and very thinly sliced
- Zest of 1 lime, plus 1/4 cup fresh lime juice (from 2 limes)
- 1 Tbsp. honey
- Pinch of kosher salt
Watermelon-Cucumber Salad
- 1/2 cup pepitas
- 2 tsp. extra-virgin olive oil
- 2 tsp. Tajín seasoning
- 8 cups small cubed watermelon from 1 (4 to 5 lb.) seedless watermelon
- 4 Persian cucumbers, thinly sliced crosswise (about 2 to 3 cups sliced)
- 6 ounces feta cheese, crumbled (sub Cotija)
- 1/2 cup torn or thinly sliced fresh basil leaves
- 1/3 cup chopped fresh mint leaves
- Aleppo pepper flakes for garnish (optional)
Instructions
- Prepare Honey-Lime Dressing. In a small jar or mixing bowl, combine all dressing ingredients and whisk well to combine. Let sit while you prepare remainder of salad. (This allows time for the shallots to soften.)
- Toast Tajín Pepitas. Toss pepitas in olive oil and Tajín seasoning on a small rimmed baking sheet. Bake for 11 to 14 minutes, tossing once halfway through, until nicely toasted. Set aside to slightly cool.
- Assemble Salad. Combine watermelon, cucumbers, feta, basil, mint, and most of the pepitas (I like to reserve some for garnish) in a large serving bowl. Pour dressing overtop and toss well to combine. Taste and season with extra salt, if needed.Garnish with reserved pepitas and a sprinkle of Aleppo pepper flakes.
Notes
- Make-ahead: You can roast the pepitas and prepare the dressing up to 24 hours in advance. Store the pepitas at room temperature and the dressing in the refrigerator.
- Serve: This salad is best enjoyed within 1 to 2 hours for maximum freshness and crunch.
- Swap the cheese. Not a fan of feta? Try small mozzarella pearls or salty cotija cheese instead. To make the salad dairy free, omit cheese entirely and add a different creamy element, such as cubes of avocado.
- Make it spicy. Add minced fresh jalapeño or serrano pepper, or an extra sprinkle of Tajín for more heat.
- Use a different nut or seed. Replace the pepitas with toasted sunflower seeds, sesame seeds, or sliced almonds for similar crunch.
- Add another fruit. This salad is also delicious with peaches, nectarines, and/or strawberries.
- Boost the protein. Add a hearty grain, such as quinoa, or top the salad with grilled shrimp, chicken, or halloumi.
Nutrition
Serving: 1.33cups | Calories: 250kcal | Carbohydrates: 22g | Protein: 8.5g | Fat: 17g | Saturated Fat: 3.5g | Sodium: 355mg | Fiber: 2g | Sugar: 15g