Recipe & Photo by Mindy Fox
Thinly sliced dates add a rich, complex sweetness to this salad, that complements juicy, crisp watermelon, and the savory notes of lime, onion, and smoky chile. This is a great recipe for BBQs, picnics, or any sort of summer meal, from brunch to lunch and dinner. It can easily be doubled or tripled to feed a larger crowd.Serves 4Ingredients:- 4 cups cubed watermelon (about 1-inch cubes)
- 1/2 cup thinly sliced pitted dates (3 to 4 large)
- 1/2 cup cubed or large crumbled feta cheese (about 2 ounces)
- 1/3 cup loosely packed mint leaves
- 1/4 cup thinly sliced red onion
- 3 tablespoons fresh lime juice, plus wedges for serving
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted pepitas (hulled pumpkin seeds)
- Kosher salt
- Regular or smoked chipotle chile powder
- Microgreens for garnish (optional)