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    from "Big Sky Cooking" by Ellen Wright and Meredith Brokaw

    In Big Timber, a town of seventeen hundred people just northeast of us, lives Susan Pauli, a great gal and wonderful cook who is in great demand as a caterer. She makes this unusual summer creation as soon as the local watermelons have ripened. The pink color is gorgeous, and the salad travels well. Who would have thought that feta cheese and black pepper together would enhance the taste of watermelon?

    Serves 6 to 8

    3 cups 2-inch chunks watermelon, seeded
    1 cup crumbled feta cheese
    Coarsely ground black pepper to taste
    1/2 teaspoon red pepper flakes (optional)

    Print recipe

    In a large bowl, combine the watermelon, feta, and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes, if you like. Serve immediately.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Baby Seedless Watermelon - $5.99/ea
     Farm Fresh
    Greek Feta - $15.49/lb
    Optional Ingredients
      FreshDirect Crushed Chili Peppers - $3.59/ea
    You May Already Have
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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