Watermelon Salad with Gochugaru Honey

I was running some errands in and around the East Bay the other week when I saw some DIY signs on the highway that read “CHERRIES NEXT EXIT” with cartoonish hand painted pictures of the fruit hanging two by two. I exited the highway and pulled into the farm stand, my mouth watering at the thought of biting into a perfectly sweet and tart cherry. To my great disappointment, they were all sold out but I did come across pallets and pallets of heavy watermelon that were just begging to be sliced open. That was when I noticed the signs for yellow and orange watermelon. Wow what a novelty! As someone who’s relatively obsessed with different varieties of produce, I was surprised that I had never once come across orange watermelon before. I bought one of each and immediately began brainstorming recipe ideas as I continued my drive home.

This watermelon salad is refreshing, creamy, and satisfying in a way that confirms summer’s arrival — minimal cooking, a rainbow of variety, and beautiful produce that is best enjoyed raw, unadulterated. The special twist to this recipe is the hot honey made with gochugaru — Korean red pepper flakes that are not too spicy — the perfect fruity and floral pairing to go with our rainbow watermelon.

Watermelon Salad with Gochugaru Honey (2-3 servings):

1 cup arugula

2 cups watermelon, cut into cubes or balled

1 ball of burrata (feta works too!)

Fresh basil

4 TBSP honey

1 tsp Korean red pepper flakes

Pinch of salt

Olive oil and flaky salt for topping

Step 1. Layer arugula, watermelon, cheese, and basil on a big plate.

Step 2. Over low heat, add honey, salt, and red pepper flakes. Let the pepper flakes bloom for a few seconds and then remove from heat. Do not let the honey bubble or boil as it will harden/crystallize.

Step 3. Top the salad with a drizzle of olive oil, flaky salt, and the hot honey and enjoy immediately!