The moment I laid my eyes on the July issue of Food & Wine I couldn’t stop thinking about the salad on its cover. I didn’t even know exactly what it was, but I could see some of favorite ingredients — watermelon, feta, black olives — and knew I needed to make it. The occasion was our neighborhood block party, which is usually overflowing with hotdogs, hamburgers, macaroni and cheese and all kinds of yummy but not very light foods. A friend of mine who works at the magazine forwarded me the recipe. I immediately saw that their version called for a few ingredients I would NOT find at our local supermarket, (Gochugaru? Shishito peppers?), so I set about to adapt it slightly. The secret to this salad is a surprising mix of sweet and peppery. I’m happy to say my resulting bowl was a big hit and the leftovers (when mixed with more fresh greens) were just as good the next day. Here’s my take on a watermelon salad with feta and charred peppers.
Watermelon Salad with Feta and Charred Peppers
What You Need:
2 cups of seedless watermelon, cubed into 1-inch pieces
2 cucumbers, peeled and cut into 3/4-inch pieces
1/4 cup very thinly sliced red onion
1 1/2 tbls sherry vinegar
1/2 tsp of crushed red pepper
1/4 cup + 2 tbls extra-virgin olive oil
8 hot chili peppers
1/2 cup of pitted kalamata olives, halved
4 ounces feta, crumbled
1 cup lightly packed watercress leaves, stems removed
2 tbls minced cilantro
How To Make:
1. In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, crushed red paper 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 hot. Add the whole chili peppers and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes. Cool slightly, then add to salad bowl.
3. Before serving, add olives, feta, watercress, and cilantro. Toss and serve.