Note: This post was previously published here as a part of my freelance work.
This recipe has one foot in the Mediterranean and another in South America. It’s core is zesty with a spicy cilantro kick, but nuances are added with Greek feta and taming olive oil. The sweet flavor of watermelon shines against the tongue-tingling salty spicy flavor, and the chopped peppers and onion add a little crunch to keep the textural game balanced. Paired with blue corn chips, the dish makes a great party pleaser.
1/2 a small watermelon (or approx. 5 cups chopped)
1/2 cup feta
1/4 medium red onion, chopped
5 shishito peppers, cut in half & sliced into small pieces
2 garlic cloves, minced
1 cup chopped cilantro
2 tbs apple cider vinegar
juice from 1 lemon
2 tbs olive oil
1 tsp chili powder
1 tsp red pepper flake
salt & pepper to taste
1. Combine all ingredients in a large bowl and mix.
2. Let chill in the refrigerator for at least 30 min.
3. Serve with blue corn chips.