Watermelon Feta Salad with Nectarines and Urfa Chili

Name: Watermelon Feta Salad with Nectarines and Urfa Chili
Total time: 15 min
Yield: 4
Ingredients: 1 large lime, juiced; 1 tablespoon honey; 1 1/2 tablespoons pomegranate molasses; 3 tablespoons Heraclea Mature Harvest Extra Virgin Olive Oil; 1/2 teaspoon kosher sea salt; 1 teaspoon Urfa chili (isot biber); 4 cups watermelon (about 600 g), cut into triangles or cubes; 2 ripe nectarines (about 250 g), sliced into wedges; 4 ounces feta (about 113 g), crumbled or cubed; 1/2 cup walnuts (about 60 g), lightly chopped; 3 green onions (about 40 g), thinly sliced

Written by: Cooks of Heraclea

Time: 15 minutes

Ingredients: 11

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Watermelon feta salad with nectarines, walnuts, and green onions on an oval platter

August on a platter. Cold watermelon and ripe nectarines under crumbled feta, walnuts, and green onion, with a vinaigrette that earns its keep: lime, honey, pomegranate molasses, Urfa chili, and our Mature Harvest oil. Sweet, salty, smoky, and sour at once. Fifteen minutes, no stove. Dress it at the last second so the watermelon stays crisp, and serve it colder than you think you should.

Ingredients:

For the vinaigrette

1 large lime, juiced
1 tablespoon honey
1 1/2 tablespoons pomegranate molasses
3 tablespoons Heraclea Mature Harvest Extra Virgin Olive Oil
1/2 teaspoon kosher sea salt
1 teaspoon Urfa chili (isot biber)

For the salad

4 cups watermelon (about 600 g), cut into triangles or cubes
2 ripe nectarines (about 250 g), sliced into wedges
4 ounces feta (about 113 g), crumbled or cubed
1/2 cup walnuts (about 60 g), lightly chopped
3 green onions (about 40 g), thinly sliced

Steps:

Whisk together the lime juice, honey, pomegranate molasses, olive oil, Urfa chili, and kosher sea salt until combined. Set the vinaigrette aside.
Arrange the watermelon and nectarine wedges on a large serving platter or in a shallow bowl, letting the fruits mingle.
Scatter the feta over the top, followed by the walnuts and green onions.
Just before serving, drizzle the vinaigrette over the salad. Serve at once, while the watermelon is still cold and crisp.