July 28, 2021
There is a saying that things that grow together go together. This salad is a perfect example of that! We are combining all of the most flavorful summer ingredients in one, glorious salad and tossing it in a garlicky paprika vinaigrette.
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1 small, ripe melon, cantaloupe is best, rind and seeds removed, cut into 1" chunks
2 thin skinned cucumbers cut into 1" chunks
1/2 lb Jimmy Nardello peppers
1 pint shishito or padron peppers
Handful of fresh basil, mint and/or cilantro leaves
1/2 pint feta, broken into bite sized pieces
2 cloves garlic, peeled and grated on a microplane
1 Tbsp smoked paprika
1/4 cup sherry vinegar
1/2 cup olive oil
1/2 tsp salt
A handful of edible flowers
Combine the garlic, paprika, salt, and sherry vinegar and mix well to combine. Add in the oil, whisk and taste to adjust seasoning.
Toss the peppers in a little bit of olive oil. On a hot grill or in a large cast iron pan over high heat, cook the peppers until they begin to blister and wilt, about 5-7 minutes.
Remove the peppers from the heat and sprinkle them with salt. Allow them to cook before cutting them into bite sized pieces and discarding the stems.
Combine the melon, peppers and cucumbers in a salad bowl and toss in the vinaigrette. Crumble the cheese over the top of the salad and sprinkle with fresh basil, mint or cilantro and edible flowers. Enjoy!
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