Watermelon Fattoush

Adapted by StarChefs.com
July 2021


Harissa Vinaigrette:
200 grams brunoise shallot
300 grams Sherry vinaigrette
15 grams salt
400 grams extra virgin olive oil
75 grams harissa powder
50 grams pomegranate molasses
To Assemble and Serve:
Watermelon, cubed
Persian cucumbers, half compressed and thick-chopped, half shaved
Lime juice
Maldon salt
Mint, torn
Whipped labneh
Smoked feta
Fried pita


For the Harissa Vinaigrette

Add all ingredients to a bowl then whisk to emulsify. Set aside. 

To Assemble and Serve

In a bowl, dress watermelon and cucumbers with lime juice, Maldon salt, sumac, mint, and some Harissa Vinaigrette. Spoon whipped labneh onto a serving plate then add the watermelon and cucumber salad. Garnish with smoked feta and serve with fried pita.