The recipe is a classic combination of watermelon, feta and olives with smoky charred shishito peppers, fresh herbs and spicy Korean red chile powder.
- 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.
- 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.
- Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill. Serve right away.
Recipe Credit: Joseph Ogrodnek and Walker Stern
Image Credit: John Kernick