Watermelon, Feta and Charred Pepper Salad Recipe

Name: Watermelon, Feta and Charred Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound seedless watermelon, cubed (1-inch pieces; from one 3 1/4-pounds watermelon); 2 Kirby cucumbers, peeled and cut into 3/4-inch dice; 1/4 cup very thinly sliced red onion; 1 1/2 tablespoons sherry vinegar; 1/2 teaspoon gochugaru (Korean chile powder) or Aleppo pepper; 6 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 20 medium shishito peppers (4 ounces); 20 pitted kalamata olives, halved; 4 ounces feta, crumbled; 1 cup lightly packed watercress leaves; 2 tablespoons minced cilantro; 2 tablespoons finely chopped dill

Servings: persons

1 pound seedless watermelon, cubed (1-inch pieces; from one 3 1/4-pounds watermelon)
2 Kirby cucumbers, peeled and cut into 3/4-inch dice
1/4 cup very thinly sliced red onion
1 1/2 tablespoons sherry vinegar
1/2 teaspoon gochugaru (Korean chile powder) or Aleppo pepper
6 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
20 medium shishito peppers (4 ounces)
20 pitted kalamata olives, halved
4 ounces feta, crumbled
1 cup lightly packed watercress leaves
2 tablespoons minced cilantro
2 tablespoons 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.
2
Spread in an even layer and season with salt and pepper.
3
In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
4
Add the shishitos and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes.
5
Transfer the shishitos to the baking dish and toss.
6
Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill.
7
Serve right away.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound seedless watermelon, cubed (1-inch pieces; from one 3 1/4-pounds watermelon), 2 Kirby cucumbers, peeled and cut into 3/4-inch dice, 1/4 cup very thinly sliced red onion, 1 1/2 tablespoons sherry vinegar, and more.

Yes, Watermelon, Feta and Charred Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Watermelon, Feta and Charred Pepper Salad

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