Popular
Latest From the Show
How to Make Watermelon and Feta Salad | Chef Michael Solomonov
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Michael Solomonov, author of Israeli Soul and the chef at Zahav in Philadelphia, shares a cool, refreshing, flavor-packed watermelon salad that you can make in 10 minutes! It’s wonderful on its own for a light lunch or as a side dish with grilled meats or fish. Michael likes to serve it with his Pomegranate-Harissa Chicken Wings.
Ingredients
- ½ small watermelon, rind removed and flesh cut into 1-inch wedges (about 4 cups)
- Kosher salt
- 1/3 cup pitted oil-cured black olives
- ¼ cup olive oil, plus more for drizzling
- ½ cup crumbled feta
- ¼ cup toasted pistachios, chopped
- 2 tablespoons chopped fresh mint
Yield
Serves: 6 to 8
Preparation
Arrange the watermelon on a platter and season well with salt. Combine the olives and oil in a food processor and puree until smooth. Spoon the puree over the watermelon, then sprinkle with the feta, pistachios and mint. Drizzle with a bit more oil.