Spicy Watermelon Salad With Pineapple and Lime

By Alexa Weibel

Updated July 31, 2019

  • Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 minutes
Rating
5(1,392)
Comments
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Refreshing, sweet and spicy, this salad is the edible equivalent of a crisp beer on a hot summer’s day. It pushes the watermelon-feta-mint combination to new heights with a Mexican-inspired flavor profile of lime, jalapeño and cilantro. It’s also easy to prepare, requiring little more than a knife, a bowl and a whisk. Enjoy it as soon as it’s assembled, as the salty dressing draws the juice out of the fruit fairly quickly and the salad can lose its fresh crunch. A sprinkle of Tajín, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.

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Ingredients

Yield:6 to 8 servings

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon fresh lime zest, plus 2 tablespoons juice

  • 1 tablespoon honey

  • 1 jalapeño, thinly sliced

  • Kosher salt and black pepper

  • ¼ cup finely chopped red onion

  • 1 ¼ pounds fresh watermelon, chilled

  • 1 ¼ pounds fresh pineapple, chilled

  • 4 ounces feta, crumbled (about ⅔ cup)

  • 1 packed cup small cilantro sprigs, or ⅓ packed cup torn fresh mint

  • Tajín, for sprinkling (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

19 grams carbs; 11 milligrams cholesterol; 148 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 2 grams fiber; 410 milligrams sodium; 3 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.

  2. Step 2

    While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.

  3. Step 3

    When ready to serve, add feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

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Ratings

5 out of 5
1,392 user ratings
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Comments

Janet

I’ve never seen a recipe call for pineapple and watermelon by the pound. Could you translate this to cups

Jacqueline

If you are looking for tajin, and happen to be near a Trader Joe's, their chile-lime seasoning blend is perfect. Will only set you back $1.99 and is great on fresh jicama:)

Randy

I thought the specified 1" cubes were too large so I did 3/4" dice. I used a heavy, dense seedless watermelon. (When you spank a melon you are testing its density by listening for a deep resonant "thump"). 1 1/4 pounds cut in 3/4 inch dice yielded a generous 4 cups. Pineapples are much more dense than melons and 1 1/4 pounds cut in 3/4 inch dice yielded a bit more than 3 cups. Cut the fruit and put in a strainer to drain. Add the vinaigrette at the last minute and toss with the garnishes..

Jackie

Has anyone tried grilling the pineapple? My husband is allergic to pineapple but not when it is cooked.

Nicky

This is absolutely delicious and so refreshing. Made it with mint as I have lots of fresh mint in the garden and no cilantro. Will definitely do this again.

Tera

We found this so flavorful, we loved the hint of brightness from the lime and the tiny zing from the jalepeño.

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