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.