Watermelon and Aleppo Salad
- 1 pound watermelon
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves (optional)
- 2 teaspoons ground Aleppo pepper
- 1 tablespoon chopped black olives, preferably Greek, pitted if desired
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh mint
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Aleppo pepper, ground (2 teaspoons)
- Mint, fresh (2 teaspoons)
- Thyme, fresh (1 teaspoon)
- Watermelon (1 pound)
- Condiments
- Black olives (1 tablespoon)
- Cooking & Baking
- Kosher salt (1 teaspoon)
- Olive oil (2 tablespoons)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published July 31, 2012 (6 months ago).
106 people saved this recipe.
