Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Melon Salad with Arugula, Pistachios and Goat Cheese
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.
cups cubed watermelon (1-inch cubes), chilled
English cucumber, cut lengthwise into quarters, then crosswise into ½-inch chunks
01In 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.