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Author Notes: this dish featured an heirloom "snow leopard" melon, but any fresh melon would be wonderful with the tangy and tart flavor of sumac and my favorite aleppo red chilies. —aubrey | drum beets
- 1/2 small melon
- 2 tablespoons unseasoned rice wine vinegar
- 2 pinches sumac
- 1 pinch aleppo pepper
- 1 pinch sea salt
- 1/4 cup soft sheep milk feta
- 1 tablespoon olive oil
- chill your melon for at least an hour or more. slice melon in half. remove seeds and pith with a wide metal spoon. slice melon as you like, small bites or larger thin triangle shapes.
- place in bowl and toss with rice vinegar and spices. top with crumbled feta and a drizzle of olive oil. serve chilled. optionally: let melon pickle slightly in vinegar for an hour or two before serving.