Steps
- Toss 1 medium very thinly sliced shallot with 3 tablespoons of sherry vinegar and ¼ teaspoon of fine salt. Refrigerate for at least 10 minutes.
- Cut 4 cups of peeled seedless watermelon into ¾in / 2cm cubes. Spread over a large platter and top with the shallot and its vinegar.
- Scatter with ½ cup of crumbled feta and ⅓ cup of chopped roasted salted pistachios.
- Drizzle with ¼ cup of extra-virgin olive oil. Finish with fresh mint leaves, torn if large, and flaky salt to taste.