Name: Watermelon Salad
Yield: 4
Ingredients: 1⁄4 cup/15 grams dried pink pepperberries, coarsely ground; 1⁄2 tablespoon/5 grams granulated dried orange peel; 1 teaspoon/3 grams crushed Aleppo chile, or mild chile flakes; Scant 1⁄2 teaspoon/2 grams fleur de sel, or medium-flake finishing salt; 4 cups diced watermelon; 1/2 cup halved and pitted kalamata olives; 1/2 cup crumbled feta cheese; Olive oil; Lemon juice; Mint; 2-3 tsp Bahia or Cancale; Salt, to taste

This fresh and seasonal watermelon salad shines with the heat and sweetness of the Bahia blend. Not in the mood to blend? Try it with our Cancale blend.

Watermelon Salad

Lior Lev Sercarz, adapted from "The Spice Companion" by Lior Lev Sercarz

Servings/Yield

Ingredients

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1⁄4 cup/15 grams dried pink pepperberries, coarsely ground
1⁄2 tablespoon/5 grams granulated dried orange peel
1 teaspoon/3 grams crushed Aleppo chile, or mild chile flakes
Scant 1⁄2 teaspoon/2 grams fleur de sel, or medium-flake finishing salt

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4 cups diced watermelon
1/2 cup halved and pitted kalamata olives
1/2 cup crumbled feta cheese
Olive oil
Lemon juice
Mint
2-3 tsp Bahia or Cancale
Salt, to taste

Directions

Mix olive oil with lemon juice and the spice. Toss the cubes of watermelon with the dressing, olives, and feta. Transfer to a serving platter or individual bowls and garnish with torn mint leaves, and a sprinkle of spice.