Several years ago when Bobby and I were spending a long weekend in Taos, New Mexico, we went to the El Meze Restaurant for dinner. We had a marvelous meal as we always do at the El Meze, but the shining star of the evening was a watermelon salad with preserved lemons. It was SO good that we went back a couple days later, just so we could have it again. This second time, I paid extra special attention to the ingredients and flavors because I knew I would want to be able to make this salad at home.
The recipe below is my adaptation of the El Meze watermelon salad. I know that the salad ingredients are the same, but the dressing is a little different. I believe that the original salad used a drizzle of reduced balsamic. I chose to go with a Ruby port and balsamic drizzle. The port is a nice complement to the balsamic and works for us.
If you do ever get a chance to visit Taos, New Mexico, be sure to have a least one of your meals at the El Meze. This watermelon salad is no longer on its menu, but the buffalo tamales are and they are awesome! The other wonderful thing about this restaurant is the view. The back patio faces the Sangre de Cristo Mountains to the east, treating dinner guests to a gorgeous New Mexico mountain sunset as the setting sun lights the mountains.
Watermelon Salad with Preserved Lemon
“*” See Kitchen Notes for more information or links to special ingredients.
- 4 cups watermelon, 1″ cubes (chilled)
- ¼ cup feta cheese, crumbled
- 8 – 10 Kalamata olives, cut in half lengthwise
- ¼ preserved lemon, pulp removed, rind sliced thin
- ¼ cup sweet onion, sliced thin
- Fresh mint, chopped
- 1 ½ tsp. balsamic vinegar
- 1 Tbsp. ruby port
- 1 ½ tsp. honey
- 2 tsp. canola oil
- For the vinaigrette, whisk together the vinegar, port and honey. Whisk in the oil.
- Drizzle some of the vinaigrette on each of 2 salad plates.
Place 2 cups of cubed watermelon in the center of each plate.
- Sprinkle the top the watermelon with the preserved lemon, onion, and feta.
- Distribute the olive around the perimeter of the plates.
- If you want, you can drizzle any remaining vinaigrette over the top of the salad, but I’d try the salad first.
This makes a great salad for a large group. Just mince the onion, olives, and preserved lemon and toss with the cubes of watermelon, feta and mint. Place a pitcher of the vinaigrette next to the bowl and let your guests drizzle a little on each serving.
Parting Shots from Taos, New Mexico
Thought I would share a few pictures of this particular trip to Taos, New Mexico, in August 2009. The first two pictures are at dusk just west of Taos above the Rio Grande.
We stayed at a beautiful little Bed & Breakfast with a patio garden in full bloom and hundreds of hummingbirds.
Even with about 20 feeders, there were so many hummingbirds that they would feed 4 to 5 to a feeder, all at the same time. The hard part was where to point the camera. Hummingbirds are fast! 🙂
Hope you enjoyed a little taste of Taos, New Mexico – its surroundings and its food. Even though you can’t get this watermelon salad with preserved lemons anymore at the El Meze, you can definitely make it at home. It’s quite easy to make and really highlights the refreshing goodness of watermelon.
Can’t get enough watermelon? Be sure to check out my other watermelon posts.
Just in case you need more recipes that use preserved lemons?
This salad is amazing! Wow! Thank you for sharing!
Thanks Laura! So glad you enjoyed it. It’s one of our favorites as well.
I love this summer salad, although I normally make it with a more simple dressing. Have to try this along with the addition of preserved lemon and olives.
Thanks Mette! The lemon really transforms it. Hope you do try it.
Yes preserved lemons! Love that salty, tangy flavor. This is the first time seeing them paired with a sweet fruit, but it makes total sense.
Thanks! Always fun to find another preserved lemon lover!
We’ve been having a particularly hot summer (though today there is a typical Swiss moderate summer day, luckily!) so I’ve eaten lots of watermelon (my favourite for big heat) and yet once more forgotten to test it in savoury dishes. Your salad looks absolutely fantastic!
The hummingbird’s photograph is so magical… like from National Geographic! Your holidays sound fabulous.
Thanks so much Sissi! Watermelon is truly the best food to eat in the summer. It’s so refreshing. I need to get out tomorrow and try to find my mother a good watermelon. It’s 105F where I am. HOT!!!!
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Amazing and beautiful scene of the mountains. It must be an enjoyable and relaxing trip for you and Bobby. The watermelon salad looks very refreshing and lite. I hope you have a wonderful week, MJ! 🙂
Thanks for much Ray! It was a very relaxing trip!
Wow your photos looks stunning! Love this simple salad with great flavor. Thanks for your lovely comment on my Pomegranate & Mango Baked Oatmeal and sharing it too..
Thanks so much for your nice comments! and you are most welcome. Loved the oatmeal!
I have been meaning to make a batch of preserved lemon for some time and now I have another reason to! I haven’t been to Taos but it’s definitely on my bucket list. Beautiful travel photos here today! xx
Thanks so much Barb and thanks for stopping by!
Did you know that August 3rd was national watermelon day? (neither did I) — I happened to coincidentally post a watermelon salad on instagram that day and was informed of my timing ;-).
Beautiful salad MJ. I have never seen this salad presented with preserved lemon and to my mind it’s the star here – brilliant addition. Your balsamic port vinaigrette is running a close second though :D. What a fabulous click of the hummingbird! I’ve read that they flap their wings up to 200 times per second… amazing.
No I did not know about August 3! So I was a day late. 🙂 Thanks for your nice comments as always Kelly! The hummingbird shot was pure luck. 🙂 Nova did a great story on hummers a couple of years ago. What amazing birds!
I like your addition of the port…I’m sure it really enhances the flavor of the watermelon. Thanks for sharing a lovely and different salad.
Thanks so much Karen! I love port and love using it in food. And it goes great with balsamic.
Absolutely love preserved lemon and have been looking for more ways to use it. Found you through FoodGawker (so glad I did!)
Thanks for stopping by and commenting Christine! So glad you found me! I too am always looking for more and more ways to use preserved lemons. I make a batch every year and do a good job going through it.
Great salad for these hot summer days we’re having. Beautiful photos too.
Thank you very much!
I am so envious every time you add trip pics, even if older! And wow on the salad, a watermelon and preserved lemon combo is unique but sounds really great.
Thanks so much Evelyne! I think the reason why the preserved lemon works for me is because I love the salt my watermelon and the lemons are quite salty. Love the combo!
Those are some GORGEOUS GORGEOUS photos of Taos! Now, about this salad – MJ – I am in awe of all the flavors – this would be such a delight to nibble on!
Thanks so much Shashi! Taos and the surrounding area is just beautiful. These pictures barely touch the surface.
Pinning El Meze for our next trip. Love all the pics!
You can go wrong at El Meze! Thanks!
My dad used to be a truck driver, and one of the runs he did often involved epic amounts of watermelons. We had us a hearty supply of the delicious fruit, amazing just how versatile they are huh? I cant wait for summer to dig into a giant bowl of this yumminess.
Love that last picture of the hummingbird. How amazing to capture that. 🙂
Thanks Anna! Yep, my grandad and Uncle use to grow watermelon commercially so we always had a summer of unlimited watermelon. It was wonderful! 🙂
Another reason to hunt down another jar of preserved lemons! What a gorgeous summer salad!
Thanks Liz! You should make your own jar of preserved lemons. It’s easy! 🙂
Love love your pics, MJ! The salad is amazing and a must try.
Thanks so much Nisa!
Another one that looks truly amazing. I don’t have the preserved lemons but i’ll think of something to substitute. Maybe lemon juice and zest? I love the combination of sweet with cheeses like feta. The olives should add plenty of salt balance. I will definitely give this one a shot. Love you!
So I couldn’t wait – I made this for dinner tonight – at least an adaptation of it and it was absolutely DELICIOUS!!!! I didn’t put onion in it because Brynn is allergic to raw onion and i used lemon zest and the juice of 1/2 a lemon, and Asiago cheese. In the dressing i used 3 different balsamics instead of port. Each of us had 3 servings. It was a side for a grilled ham steak and white beans. Wonderful!!!!
Fantastic!!! Thanks for letting me know! I love the alterations. I’ll have to try with Asiago now. 🙂 Thanks!
Thanks Nads! Yes, some lemon zest would work OR you could make the overnight preserved lemons. They are almost as good and you can make just what you need.
These photos are so wonderful and I could live on watermelon. I love the addition of the preserved lemons. I always have them but don’t use them often enough.
Thanks so very much Maureen! I’m with you..I could live on watermelon with some peaches thrown in. 🙂 I make a batch of preserved lemons once a year and easily go through it during the year. I just love the flavor they add to food!
You are an excellent photographer, MJ. The colour, the flavour and freshness of your salad are just amazing.
Thank you so much Angie for the nice compliments! I never took pictures until I started this blog, so it’s still a struggle at times. But it’s been fun. Hope you get to try the salad. It is all those things!
I love the hummingbird and your photos of New Mexico are gorgeous. I do love a watermelon salad. I usually make mine with feta and olives and I’m due for a new recipe so I’d love to try your version with preserved lemons. This is such a great salad to enjoy when the heat is on xx
Sorry…meant to say with the addition of preserved lemons. My recipe has mint too!
Thanks so much Charlie! It’s easy taking beautiful pictures of NM because it’s such a beautiful place. 🙂 I’ve made this salad with and without the lemon and it’s just so much better with the lemon. Yes, a great summer salad!
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Love the idea of combining watermelon with preserved lemon! Not something I’d ever have thought of. Discovering new flavor combos like that is one of the best reasons to eat out, I think. This is terrific — thanks.
It is a great combination – sweet and tart. Thanks!
Now this is what I call a perfect summer salad! looks amazing
Thanks so much Raymund!