This salad combines the freshness of watermelon, the peppery bite of radish and the creaminess of homemade labne. With a little prep ahead of time, this watermelon salad can come together in no time on the day of serving. It’s the perfect addition to any summertime barbecue. Or try our watermelon feta salad recipe.
DO AHEAD: Labne and dressing can be made 3 days ahead. Sumac onions can be made a day ahead. Store, covered, in the fridge.
For the labne, place a medium sieve over a large bowl; line with muslin or a clean dish cloth. Spoon yoghurt onto muslin. Gather corners of cloth; secure tightly with string or a rubber band. Place a can on top to act as a weight. Refrigerate for 24 hours.
For the sumac onions, combine onion, sumac, lemon juice and salt flakes in a small bowl. Set aside until ready to serve.
To make preserved lemon dressing, place ingredients in a screw-top jar; shake well. Season to taste.
Process 150g of the fetta until smooth. Add labne; process until just smooth. Season.
Spread labne mixture over the base of a large platter or bowl. Top with watermelon, cucumber and radishes. Top with drained onions, crumbled remaining fetta, pistachios and herbs. Drizzle with dressing.
You will need to start making the labne a day ahead. To save time, use 1½ cups of purchased labne.Test Kitchen tip