Melon Salad With Pistachio Dukkah and Basil

By Ham El-Waylly

Updated Oct. 12, 2023

Melon Salad With Pistachio Dukkah and Basil
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(97)
Notes
Read community notes

Forget the beach, summer melons are the biggest reason to look forward to hotter temperatures. Run by husband and wife team Zaid and Haifa Kurdieh, Norwich Meadows Farms in upstate New York grows some of the best local produce using traditional techniques from Egypt. Their melons burst with sweet, floral nectar that plays off the basil perfectly, and the dukkah is a nod to the Egyptian farmers that work on their farm. But don’t worry if you can’t get a Norwich melon, this dukkah can exalt any supermarket fruit. A crunchy, nutty spice blend typically made with a widely varying variety of pounded nuts, seeds and spices, dukkah can be found throughout Egypt, sold in tightly wrapped newspaper cones as a quick snack. Be sure to hold onto any leftover dukkah; it’s great with crudités or mixed with olive oil to make a quick dip for warm bread.

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Ingredients

Yield:4 servings
  • 2teaspoons coriander seeds
  • 2teaspoons fennel seeds
  • 1teaspoon cumin seeds
  • 1teaspoon granulated sugar
  • ¼teaspoon kosher salt
  • ⅛teaspoon ground cayenne
  • ¼cup roasted, salted, shelled pistachios
  • 1large melon, peeled, cut in half, seeded, then cut into ½ inch-thick slices
  • Flaky salt, to taste
  • Extra-virgin olive oil
  • ⅓cup basil leaves, torn
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

151 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 4 grams protein; 511 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small skillet over medium heat, toast the coriander seeds, fennel seeds and cumin seeds, stirring constantly, until fragrant and lightly toasted, 2 to 3 minutes.

  2. Step 2

    Transfer to a spice grinder. Add the sugar, kosher salt and cayenne, and blend until finely ground. Add the pistachios and blend again until a coarse powder forms.

  3. Step 3

    Arrange the melon on a serving platter, season with flaky salt, aggressively drizzle on the oil, and rain some dukkah on top. Scatter with basil and serve with extra dukkah on the side.

Ratings

4 out of 5
97 user ratings
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Cooking Notes

Taszbo

Wow! Just whipped up some dukkah and sprinkled it on cold watermelon. I ate it over the sink on this 88 degree day. Revelatory!

JLN

Bought a farm-fresh cantaloupe for this recipe. New favorite for summer melon season.

Jennie

Completely weird. A great way to eat melon if you don't like melon. Also, a great way to eat pistachios if you don't like pistachios.

LEK

Just made this with farmers market cantaloupe. Really delicious, pretty and easy!!! Definite summer staple.

DaniPancakes

Made this exactly as is and will continue to make it exactly like that again and again and again. So simple and so delicious.

CKBh

Made this with mint instead of basil and skipped the olive oil. It's freaking delicious. So much flavor and so perfect on a hot day with cold melon. 10/10

leah

Not bad. Would go well with middle eastern meal. Prefer Taijin.

Jennifer

Excellent! I kept sprinkling this on watermelon as a mid-day snack for days!

dede moreno

The Dukkah is so easy and simple to make. A wonderful appetizer to use all summer

Dana

This is definitely a keeper! The recipe makes plenty. I'll keep it around for serving an elevated melon salad any day of the week.

Jessica F

Made this with a cantaloupe from the farmers market—INSANELY good. I cannot recommend this enough. Make this if you want to eat an entire melon by yourself.

CT Birder

WOW! AMAZING! Makes cantaloupe wonderful & adds depth & satiation to a melon! After toasting spices, ground them into a powder in Krups coffee bean grinder, then ground pistachios in food processor (keeping some chunks - not too fine) and added spices to blend it all together. Good as a side dish or light summer dessert- company was very impressed.

maddy

Revelatory. Had a perfect Galia melon. Had whole seeds but forgot the cayenne but I don’t miss it. Cut back on the added salt too as the pistachios were salted. Just marvelous!

lmurray

I made this with peaches instead since that’s what I had around. Excellent! Also added some buffalo mozzarella. Everything is better with cheese!

April

Fantastic sweet and savory balance. I want to eat this all summer.

JLN

Bought a farm-fresh cantaloupe for this recipe. New favorite for summer melon season.

ellen

Delicious flavors but far too salty!

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