Watermelon is a quintessential and one of our favorite summer fruits, so we asked Lure’s Josh Capon for an inspired recipe to share with readers for your next cookout. Chef Capon adds a unique twist to a classic watermelon salad with shisito peppers, which turns out to be a terrific combination.
Watermelon Salad with Crumbled Feta Cheese & Shisito Peppers By Chef Josh Capon (Lure Fishbar, Burger & Barrel)
- 4 cups, watermelon, cubed
- 24 whole shisito peppers
- 2 cups of feta cheese
- 8 lime wedges
- 4 tbsp, extra virgin olive oil
Heat the olive oil in a large, heavy cast-iron pan over medium-high heat. Turn the heat up to high and add the peppers in a single layer (cook in more than one batch if needed, but they need to have space to brown). Once you’ve added the shisito peppers to the pan, do not stir; let them sit in place for about two minutes to allow them to brown and blister. Toss the peppers and then let them sit again for another two minutes. Toss more frequently for one to two minutes after that until the peppers are lightly charred. They should be brown (not black) on the outside and very tender. Cube about four cups of watermelon and add to plate. Then place a few of the peppers over the watermelon. Cube the feta cheese and sprinkle a few pieces over each plate. Serve each plate with 2 lime wedges and enjoy!
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