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
What You'll Need
unseasoned rice wine vinegar
soft sheep milk feta
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.