- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chef Joe Kindred of Kindred restaurant in Davidson, North Carolina, lets watermelon sit in a savory marinade for 30 minutes to draw out the juices from the fruit and intensify its flavor.
Ingredient:
- 2 tablespoons Champagne vinegar
- 1 small shallot, minced
- 1 (2-inch) piece of ginger, peeled and finely grated
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt
- One 5-pound seedless watermelon, peeled and cut into 4-by-1-inch rectangles
- 1 tablespoon pink peppercorns
- 1 1/2 teaspoons black peppercorns
- 1 teaspoon sumac
- 1/2 teaspoon cayenne
- 1 pound feta cheese, preferably Greek
- 1/3 cup lightly packed basil leaves, torn
- 1/3 cup lightly packed mint leaves, torn
- 1/3 cup lightly packed tarragon leaves, chopped
- Flaky sea salt
