Watermelon, Feta and Charred Pepper Salad

By DreiFromBK

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

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 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.

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.