ALON SHAYA’S WATERMELON AND FETA SALAD WITH HARISSA

Sweet watermelon and salty feta have become a modern classic. Alon Shaya, the Israeli-born chef who lives in New Orleans, zips up the combination with a dressing made from spicy harissa. You may use store-bought harissa, or see recipe for Shaya’s version.

About 4 pounds watermelon, skin

on

¼ cup harissa (see recipe) 3 tablespoons extra-virgin olive oil 1 tablespoon white-wine vinegar 1¼ cups walnut pieces, toasted,

divided

3 tablespoons lightly packed fresh

parsley leaves

1½ cups crumbled sheep’s milk feta, preferably Bulgarian

Use a sharp knife to cut the watermelon into 1-to-2-inch slices, then trim off the rind and gently scrape away any seeds before cutting it into chunks; you want to have about 3 quarts total. Stick the chopped melon in a colander to drain while you prepare the rest. In a large salad bowl, combine the harissa with the olive oil and white-wine vinegar. Finely chop 1⁄4 cup walnuts and add them, too; stir it all to combine. Add the watermelon to the salad bowl. Roughly chop the remaining cup of walnuts and the parsley; scatter it with the feta all over the watermelon, using your hands to toss gently. Serve this right away; when it’s allowed to sit, the watermelon gives off a lot of juices that dilute all the great flavors in the dressing. Serves: 6-8

Per serving, based on 6: 387 calories (percent of calories from fat, 72), 11 grams protein, 16 grams carbohydrates, 4 grams fiber, 31 grams fat (7 grams saturated), 15 milligrams cholesterol, 311 milligrams sodium.

Adapted from “Shaya: An Odyssey of Food, My Journey Back to Israel” by Alon Shaya (Knopf, $35).