Watermelon, Feta, and Charred Pepper Salad

In a large glass or ceramic baking dish, gently toss the watermelon, cucumbers, red onion, vinegar, gochugaru, and 1/4 cup of the olive oil. Spread in an even layer and season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shishitos and cook over high heat, tossing, until charred in spots and crisp-tender, about 2 minutes. Transfer the shishitos to the baking dish and toss. Transfer the salad to plates and garnish with the olives, feta, watercress, cilantro, and dill. Serve right away. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.