Lunch: Watermelon, Feta, and Charred Pepper Salad

Recipe by Joseph Ogrodnek and Walker Stern Best New Chefs 2014 Joseph Ogrodnek and Walker Stern update the 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
2 Kirby cucumbers
1/4 c. very thinly sliced red onion
1 1/2 tbsp. sherry vinegar
1/2 tsp. gochugaru (Korean chile powder) or Aleppo pepper
6 tbsp. extra-virgin olive oil
kosher salt
Freshly ground pepper
20 medium shishito peppers
20 Kalamata olives
4 oz. feta
1 c. watercress leaves
2 tbsp. minced cilantro
2 tbsp. finely chopped dill

Instructions

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. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

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