Spiced Watermelon Salad with Aleppo Pepper

Featured in Angelo Sosa’s boldly-spiced cookbook Flavor Exposed, this watermelon salad is an unusual tongue-tantalizing side dish that will show you the delicious versatility of melon. Sweet and savory come together for an attention-getting addition to any meal.
Featured in Angelo Sosa’s boldly-spiced cookbook Flavor Exposed, this watermelon salad is an unusual tongue-tantalizing side dish that will show you the delicious versatility of melon. Sweet and savory come together for an attention-getting addition to any meal.

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Spiced Watermelon Salad with Aleppo Pepper

Serves 4

Ingredients:

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• 1 pound watermelon

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• 1 teaspoon kosher salt

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• 1 teaspoon fresh thyme

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• 2 teaspoons ground Aleppo pepper*

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• 1 tablespoon chopped salted Greek black olives

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• 2 tablespoons olive oil

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• 2 teaspoons chopped fresh mint

Directions:

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1. Cut the watermelon into large cubes, remove and discard all the seeds, and place in a large bowl.

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2. Add the salt, thyme, Aleppo pepper, olives, olive oil, and mint and toss gently to combine.

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3. Drizzle with the olive oil, and garnish with the mint.

*Aleppo pepper is a crushed chile pepper from Turkey and Syria that is used often in Mediterranean and Middle Eastern cooking. It tastes like an Ancho chile with a kick. If you can’t find Aleppo, substitute crushed red pepper.

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