Watermelon + Shishito Peppers Recipe

Prepare watermelon

Cut rind off watermelon and slice into 1/2-inch thick rectangles or wedges. Measure about 1.5 cups of pieces (enough for 4 servings). Pat pieces lightly with paper towel.

Make pickling brine

In a small bowl, whisk together rice vinegar, sugar, kosher salt and 1 tablespoon fresh lime juice until sugar and salt dissolve.

Compress and pickle

Place watermelon pieces in a shallow container in a single layer if possible. Pour pickling brine over the watermelon so pieces are mostly submerged. Cover with plastic wrap and place a smaller flat tray or plate on top, then weigh down with a can or jar to compress. Refrigerate at least 30 minutes (preferably 1 hour) to allow light pickling and compression. Remove from brine and drain briefly before assembling.

Char shishitos

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add neutral oil and swirl to coat. Add shishito peppers in a single layer and let them blister, turning occasionally, until the skins are blistered and lightly charred in spots, about 6–8 minutes total.

Season

Remove peppers to a bowl or plate. While still warm, sprinkle with sea salt and lime zest. Set aside to cool slightly; they'll be served warm or at room temperature.

Combine toasted sesame oil, extra virgin olive oil, soy sauce, 1 tablespoon fresh lime juice, honey, toasted sesame seeds, black pepper and salt in a jar or small bowl. Whisk or shake until emulsified. Taste and adjust: add more lime for brightness, honey for sweetness, or soy for saltiness. Keep dressing refrigerated up to 3 days; bring to room temperature before using.

Place 2 cups of spicy mixed greens into a large mixing bowl. Toss lightly with about 2 tablespoons of the sesame-lime dressing so leaves are evenly coated but not soggy.

Crumble 1/2 cup feta and set aside for assembly.

Arrange dressed greens on a serving platter or divide among 4 plates. Nestle compressed pickled watermelon pieces on top of the greens.

Distribute blistered shishito peppers over the salad, tucking some between watermelon and greens for contrast.

Scatter crumbled Capella Meadows feta across the salad. Drizzle any remaining sesame-lime dressing sparingly over the top. Finish with toasted sesame seeds if desired and a few microgreens or herbs. Serve with lime wedges alongside for extra brightness.

Note: If serving family-style, keep extra dressing on the side so guests can adjust seasoning.