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Melon Salad with Arugula, Pistachios and Goat Cheese

Melon Salad with Arugula, Pistachios and Goat Cheese

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

This is a mashup, of sorts, of the Greek classic called karpouzi salata (watermelon salad) and Palestinian salatat jarjeer (arugula salad). Refreshing, summery and colorful, this dish juxtaposes savory, sweet and bitter flavors with crisp, creamy and crunchy textures. Feta is the cheese typically used in Greek watermelon salad, but here we opted for the milder flavor and richer texture of fresh goat cheese. Ground sumac is a deep-red powder made by grinding the dried berries of the sumac tree. Used extensively in Middle Eastern cooking, sumac has a tart, bright, citrusy flavor. Look for it in either the international section or the spice aisle of the supermarket, or in Middle Eastern grocery stores.

Tip

Don’t skip the step of salting the melon and cucumber. The salt draws out some water and helps prevent the dressing from becoming watery and dilute.

Ingredients
  • 4

    cups cubed watermelon (1-inch cubes), chilled

  • 1

    English cucumber, cut lengthwise into quarters, then crosswise into ½-inch chunks

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil

  • ¼

    cup lemon juice

  • 2

    tablespoons ground sumac

  • ¼

    teaspoon cayenne pepper

  • ½

    small red onion, thinly sliced

  • 5

    ounce container baby arugula

  • ½

    cup roasted pistachios, roughly chopped

  • 2

    ounces fresh goat cheese (chèvre), crumbled (½ cup)

Step 1

In a colander set in a large bowl, toss the melon and cucumber with ½ teaspoon salt; set aside.

In a large serving bowl, whisk together the oil, lemon juice, sumac, cayenne and ¼ teaspoon each salt and black pepper. Stir in the onion and let stand for 5 minutes.

Step 2

To the large bowl, add the melon mixture, arugula and pistachios. Gently toss, then taste and season with salt and black pepper. Top with the cheese.