Spicy Watermelon Salad With Pineapple and Lime

Alexa Weibel New York Times/ Photo Credit: Christopher Testani for The New York Times/Food Stylist: Barrett Washburne

6-8 Servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh lime zest, plus 2 tablespoons juice
• 1 tablespoon rice syrup
• 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  non-dairy feta, crumbled (about 2/3 cup) – Just Like Feta from Violife
• 1 packed cup small cilantro sprigs, or 1/3 packed cup torn fresh mint
• Tajín, for sprinkling (optional)

Instructions

1. In a large bowl, stir together oil, vinegar, lime zest and juice, rice syrup and jalapeño. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
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. When ready to serve, add non-dairy feta and herbs to salad and toss to coat. Sprinkle with Tajin, if using, and serve immediately.

Enjoy it as soon as it’s assembled, as the salty dressing draws the juice out of the fruit quickly and the salad can lose its crunch. A sprinkle of Tajín, a chile-lime Mexican spice blend, is optional, but adds a touch of smoke.