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Serving size 6
Total Time

The recipe is a classic combination of watermelon, feta and olives with smoky charred shishito peppers, fresh herbs and spicy Korean red chile powder. 


1 lb seedless watermelon, cubed (1-inch pieces; from one 3 1/4-pounds watermelon) 2 Kirby cucumbers, peeled and cut into 3/4-inch dice ¼ cup very thinly sliced red onion 1 ½ Tbsp sherry vinegar1 ½ tsp gochugaru (Korean chile powder) or Aleppo pepper 6 Tbsp extra-virgin olive oil kosher salt Freshly ground pepper 20 medium shishito peppers (4 ounces) 20 pitted kalamata olives, halved 4 oz feta, crumbled 1 cup lightly packed watercress leaves 2 Tbsp minced cilantro 2 Tbsp finely chopped dill


  1. In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, gochugaru and 1/4 cup of the olive oil. Spread in an even layer and season with salt and pepper.
  2. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shishitos and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes. Transfer the shishitos to the baking dish and toss.
  3. Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill. Serve right away.

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Recipe Credit: Joseph Ogrodnek and Walker Stern
Image Credit: John Kernick

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Tags: Salad, Lunch, Healthy, Vegetarian, Watermelon, Cheese

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