Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6
© John Kernick

How to Make It

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.

Step 2    

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.

Step 3    

Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro and dill. Serve right away.

Suggested Pairing

Robust, berry-scented rosé.

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