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Chile Pepper and Watermelon Salad

Chile Pepper and Watermelon Salad


  • Fennel fronds
  • Extra-virgin olive oil
  • Jalapenos
  • Cider vinegar
  • Watermelon
  • Lime zest
  • Mild cheese (like feta)
  • Cilantro


  1. In a small bowl, mix 1 tablespoon chopped fennel fronds and 3/4 cup extra-virgin olive oil; set aside. In a small ziplock bag, combine 2 jalapenos, stemmed, seeded, and julienned, with 1 tablespoon cider vinegar. Seal, shake, and set aside. After 20 minutes, toss together the flesh of 1 watermelon, cubed; the fennel-frond oil; the jalapeno mixture; and 1/2 teaspoon lime zest; season to taste with sea salt. Garnish with a mild cheese, like feta, and chopped cilantro.


  • Courtesy of Colin King, head chef at Oyamel in Washington, D.C.


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