CHEF JEFF — ONE BYTE AT A TIME: Watermelon Salad with Feta, Herbs and ChiliesSweet meets spicy in this tangy salad from Mindy Fox’s “Salads: Beyond the Bowl” (Kyle Books, $19.95).
By: Herald Staff Report,
Sweet meets spicy in this tangy salad from Mindy Fox’s “Salads: Beyond the Bowl” (Kyle Books, $19.95).
Watermelon Salad with Feta, Herbs and Chilies
4-pound piece seedless watermelon
1 cup crumbled feta cheese
½ cup cilantro leaves
1/3 cup mint leaves, torn into small pieces
1 fresh Scotch bonnet or similar hot chili, seeded and very thinly sliced
Ground Aleppo pepper or piment d’Espelette
Flaky coarse sea salt
1/3 cup roasted pepitas
¼ cup very good extra-virgin olive oil plus more for drizzling
Peel watermelon. Cut fruit into small pieces, about ¼-inch wide. In large shallow bowl, layer half of melon, sprinkle with half the feta, half the cilantro, mint, fresh chili. Season with generous amount of pepper; crush several pinches of salt over top. Sprinkle with half of pepitas, half the oil, half the lime juice. Repeat with remaining ingredients. Drizzle with extra oil, if desired.
Yield: Serves 4 to 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.