Watermelon Peach and Feta Salad with Lemon Allspice Dressing

The first time I made the lemon allspice syrup for this salad, I kept dipping a spoon in to taste it. Sugar, water, lemon zest, whole allspice, and crushed red pepper flakes simmered until reduced by half. Strained into a jar. It smelled like winter holidays and tasted like warm lemon candy with a slow heat at the back of your throat.

That syrup becomes the base of the dressing: mixed with white vinegar, fresh lemon juice, and salt. Poured over ten cups of cubed watermelon and three cups of fresh peaches. Chilled for up to twelve hours. Then plated, topped with crumbled feta and pistachios, and garnished with lemon zest. This is the one I pull out when I want a summer salad that actually surprises people.

Tips for Making Watermelon Peach Feta Salad

Make the syrup ahead

Combine sugar, water, lemon zest, allspice, and red pepper flakes in a saucepan. Cook over medium-high heat until the sugar dissolves, then reduce to medium and simmer until it reduces by half, about thirty minutes.

Strain out the allspice and pepper flakes. The syrup should be amber and thick enough to coat a spoon. It keeps in the fridge for over a week.

Chill the fruit in the dressing

Pour the dressing over the watermelon and peach cubes. Refrigerate for at least an hour, up to twelve. The fruit absorbs the allspice-lemon flavour as it sits.

Add the feta and pistachios only when you are ready to serve. They soften and lose their texture in the dressing.

Watermelon Peach and Feta Salad with Lemon Allspice Dressing

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• Author: Taylor Mathis and Sally James
• Total Time: 50 minutes
• Yield: Serves 6
• Diet: Vegetarian, Gluten-Free

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Description

Sweet watermelon and juicy peaches mingle with salty feta and crunchy pistachios in a vibrant summer salad. A zesty lemon-allspice dressing ties it all together.

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Ingredients

Units USM

• 1 cups (237 ml) granulated sugar
• 1 cups (237 ml) water
• zest of 1 lemon
• 1 teaspoon whole allspice
• 1/4 crushed red pepper flakes
• 10 cups (2370 ml) bite sized watermelon pieces
• 3 cups (710 ml) peeled, bite sized fresh peaches
• 8 ounces (227 g) feta cheese, crumbled
• 1/2 cups (118 ml) pistachios
• 1 teaspoon grated lemon zest
• 1/2 cups (118 ml) lemon allspice syrup
• 1 Tablespoon white vinegar
• 1 Tablespoon fresh lemon juice
• 1/4 teaspoon salt

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Instructions

For the Lemon Allspice Syrup

1. Combine sugar, water, lemon zest, allspice, and red pepper flakes in a small saucepan.
2. Cook over medium-high heat until sugar dissolves, stirring occasionally.
3. Reduce heat to medium and cook until reduced by half (about 30 minutes), stirring occasionally.
4. Remove from heat and let cool for 10 minutes.
5. Strain the syrup and set aside.

For the Lemon Allspice Dressing

1. In a small bowl, whisk together 1/2 cup of the allspice syrup, vinegar, lemon juice, and salt.
2. In a large bowl, combine watermelon and peaches.
3. Pour the dressing over the watermelon and peaches and toss to coat.
4. Chill the fruit salad for up to 12 hours.

To Assemble the Salad

1. Toss the watermelon and peaches with the dressing.
2. Transfer the fruit to a serving platter.
3. Top with feta cheese and pistachios.
4. Garnish with 1 teaspoon of grated lemon zest.
5. Serve.

Notes

• For a sweeter salad, use ripe, honeydew-type melons instead of watermelon.
• To prevent the salad from getting watery, add the feta and pistachios just before serving.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to a week.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 25
• Sodium: 150
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 4
• Carbohydrates: 40
• Fiber: 4
• Protein: 5
• Cholesterol: 10

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The post Watermelon Peach and Feta Salad with Lemon Allspice Dressing appeared first on Honest Cooking and Travel.