Go Back
–+ servings
Total Time :25 minutes
Servings: 4

INGREDIENTS
 

  • Seedless watermelon squares, about 1 inch/2.5 cm thick
  • 2 to 3 slices day-old white bread
  • 3 tablespoons olive oil, plus more for drizzling
  • 3.5 ounces/100 grams feta cheese
  • 2 green chilies, thinly sliced

Salsa:

  • Peels from 3 small cucumbers, finely chopped
  • 2 scallions, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1/4 cup basil leaves, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon sumac
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon

INSTRUCTIONS

  • Heat the oven to 400°F (200°C).
  • Tear the bread into bite-size pieces and toss with 1 tablespoon/15 ml olive oil. Spread evenly on a baking sheet and bake for about 10 minutes, until crisp and golden. Let cool completely, then crumble into coarse breadcrumbs by hand.
  • In a large bowl, combine the cucumber peels, scallions, red onion, cilantro, basil, mint, pine nuts, sumac, salt, olive oil, and lemon juice. Toss well to form a chunky, herb-packed salsa.
  • In a medium skillet, heat the remaining 2 tablespoons/30 ml olive oil over medium heat. Add the challah crumbs and cook, stirring often, for 5 to 7 minutes, or until deeply golden and crisp. Transfer to a paper towel-lined plate to cool.
  • To assemble, arrange the watermelon slices on a large serving platter. Spoon the herb salsa generously over the top. Add a few slices of green chili and scatter with crumbled feta. Drizzle lightly with olive oil and finish with a handful of the crisp challah crumbs. Serve immediately.