Watermelon salad, feta, mint, EVOO, harissa

Note: this recipe was part of a book I wrote called Eat Like A Maisel.

Yield: 4 servings

How beautiful is this salad! So good. So pink. So salady. But not too salady. Almost no green stuff, save for a few leaves of mint and pistachios, if you can count those. Use the ripest watermelon you can. The melon should feel heavy for its size and should sound hollow.

1 pound (453 g) watermelon, 1-inch cubes
a heaping 1⁄2 cup (100 g) feta cheese
1/3 cup (40 g) pistachios
2 tablespoons (25 g) olive oil
Kosher salt, to taste
1⁄4 cup mint
1 tablespoon harissa powder
8 tablespoons parsley

Add all ingredients to a large bowl and mix to combine. Divide among 4 serving bowls. Garnish with parsley.