Spicy Watermelon Salad With Pineapple and Lime

By Alexa Weibel

Spicy Watermelon Salad With Pineapple and Lime
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
4(1,259)
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
  • 3tablespoons extra-virgin olive oil
  • 2tablespoons apple cider vinegar
  • 1teaspoon fresh lime zest, plus 2 tablespoons juice
  • 1tablespoon honey
  • 1jalapeño, thinly sliced
  • Kosher salt and black pepper
  • ¼cup finely chopped red onion
  • 1¼pounds fresh watermelon, chilled
  • 1¼pounds fresh pineapple, chilled
  • 4ounces feta, crumbled (about ⅔ cup)
  • 1packed cup small cilantro sprigs, or ⅓ packed cup torn fresh mint
  • Tajín, for sprinkling (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

148 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 3 grams protein; 410 milligrams sodium

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.

Ratings

4 out of 5
1,259 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..

Jayne Anne

I made this as written and it was absolutely delicious!!

MikWhit

I’ve made this multiple times now because I love it so much. It makes a ton so I think next time I’ll make less. Sadly after two days this past time I made it there was some weird orange bacteria or yeast or something in it and I had to throw it out.

Baba

Found this recipe an hour before I had to leave for a BBQ, so had to make some adjustments. Purchased pre-sliced, somewhat sad-looking pineapple chunks and quickly grilled them to sweeten them up, reduced the cilantro for the cilantro sensitive in my group, added a handful of mint in its place, and swapped the feta for cotija, as it's what was in the fridge. Amazing. Everyone raved. Will be making again!

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