5 (1)

Categories: Quick and Easy, Salads, Vegetarian

Watermelon salad with feta, mint and cumin-lime dressing

Watermelon salad with feta, mint and cumin-lime dressing
Gary Friedman / Los Angeles Times

My dad has never been much of a food guy. I still remember his go-to comfort dish when I was a kid was something he called "bread soup," which, if I recall correctly, consisted of torn-up white bread soaked in ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 2 pounds watermelon cubes
  • 1 pound feta, cut in cubes
  • 1 jalapeno pepper, seeded and minced
  • 1 1/2 teaspoons cumin seeds
  • 3 tablespoons lime juice
  • Salt
  • 1 1/2 tablespoons oil
  • 1/4 cup chopped fresh mint

Step 1Combine watermelon, feta and jalapeno in serving bowl.

Step 2Toast the cumin seeds in a dry pan over medium heat until they become fragrant and begin to pop, about 2 minutes. If using a mortar and pestle, grind the cumin seeds to dust, add lime juice, salt to taste and oil and whisk to a smooth emulsion. If using a blender, combine the cumin seeds, lime juice, salt and oil and blend until smooth.

Step 3Just before serving, add half of the dressing to the watermelon mixture. Toss gently to keep everything whole and taste the salad. If desired, add more dressing. Add the chopped mint and toss gently.

Each of 6 servings:
281 calories; 12 grams protein; 16 grams carbohydrates; 1 gram fiber; 20 grams fat; 12 grams saturated fat; 67 mg cholesterol; 13 grams sugar; 847 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and Easy
Sweet and sour shrimp with cherry tomatoes
Grilled fig salad
Pappardelle With Sweet Cabbage in Sage Cream Sauce
Seared scallops with pineapple salsa couscous