Melon Salad with Arugula, Pistachios and Goat Cheese

4-6 Servings

35 minutes

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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.




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.

35 minutes


  • 4

    cups cubed watermelon (1-inch cubes), chilled

  • 1

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


Jan B.
July 20, 2022
Simple and delicious for a summer meal
Perfect balance of textures and flavors. Be sure to drain the cucumbers and watermelon for at last 15 minutes.