Watermelon salad with feta, mint and cumin-lime dressing

Time 20 minutes
Yields Serves 4 to 6
Watermelon salad with feta, mint and cumin-lime dressing
(Gary Friedman / Los Angeles Times)

Combine watermelon, feta and jalapeno in serving bowl.


Toast 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.


Just 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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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