4-pound piece seedless watermelon
1 cup crumbled feta cheese
1/2 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
1/4 cup very good extra-virgin olive oil plus more for drizzling
Peel the watermelon. Cut the fruit into small pieces, about 1/4-inch wide.
In a large shallow serving bowl, layer half the melon, sprinkle with half the feta and 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 with half the pepitas, half the oil and half the lime juice. Repeat with remaining ingredients. Drizzle with a little extra oil, if desired.
Mindy Fox, "Salads: Beyond the Bowl" (Kyle Books, $19.95, 176 pages