Description
A refreshing and vibrant Watermelon Shiso Salad combining juicy watermelon cubes with aromatic shiso leaves, tangy rice vinegar-lime dressing, and creamy feta cheese. This light and colorful salad is perfect for summer, offering a delightful balance of sweet, tangy, and savory flavors with a hint of herbal freshness.
Ingredients
Scale
Main Ingredients
- 4 cups seedless watermelon, cut into 1-inch cubes
- 8–10 fresh shiso leaves, thinly sliced
- 1/4 cup crumbled feta cheese
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- Pinch of black pepper
Optional
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the watermelon and shiso: Chop the seedless watermelon into 1-inch cubes and thinly slice the fresh shiso leaves. Combine these in a large bowl to create the salad base.
- Make the dressing: In a small bowl, whisk together rice vinegar, lime juice, honey, extra virgin olive oil, salt, and black pepper until well emulsified and evenly blended.
- Toss the salad: Pour the prepared dressing over the watermelon and shiso mixture. Gently toss everything together to thoroughly coat all the pieces with the dressing.
- Add final toppings: Sprinkle the crumbled feta cheese and the toasted sesame seeds (if using) evenly over the salad.
- Serve or chill: Serve the salad immediately for the freshest taste or chill it for up to 30 minutes before serving to allow flavors to meld and intensify.
Notes
- To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative.
- If shiso leaves are not available, fresh mint leaves can be used as a fragrant substitute.
- Adjust the sweetness of the dressing by adding more or less honey according to your preference.
