Watermelon salad with feta cheese, herbs and two chilies

Watermelon salad with feta cheese, herbs and two chilies

Serves 4 to 6

Ingredients

1 (4-pound) piece seedless watermelon

5 ounces (1 cup) crumbled feta

½ cup loosely packed cilantro

1/3 cup loosely packed mint leaves, in small pieces

1 fresh hot chili, seeded and thinly sliced

Aleppo pepper

Flaky coarse sea salt

1/3 cup roasted pepitas

¼ cup very good extra-virgin olive oil, plus more for drizzling

1 lime

Instructions

Cut and discard watermelon rind, then cut the fruit into small pieces, about ¼-inch wide.

In a large shallow serving bowl, layer half of the watermelon, sprinkle over half of the feta, scatter half the cilantro, mint and fresh chili. Season with a generous sprinkle of Aleppo pepper and crush several generous pinches of salt over the top. Sprinkle half the pepitas, drizzle with half the oil and then squeeze half of the lime juice over the top.

Repeat with remaining ingredients. Drizzle with a little extra oil, if desired.

This recipe is from "Salads: beyond the bowl," by Mindy Fox (Kyle Books, $19.95).