11
3
What's This?
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. 

Ingredients

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

Directions

  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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

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

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

Terms of Service | Privacy Policy Corporate Site | Advertise With Us