Watermelon and Tomato Salad with Spicy Feta Sauce

The feta sauce is also terrific with Ana Sortun's Red Lentil Köfte.


Slideshow: Terrific Green Salads


  • Servings: 8

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  • 1 large jalapeño
  • 6 ounces feta cheese
  • 1/4 cup hot water
  • 5 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Twelve 1/2-inch-thick wedges of seedless watermelon, rind removed
  • 1 pint grape tomatoes, halved
  • 1 tablespoon finely chopped basil

How to make this recipe

  1. Roast the jalapeño directly over a gas flame or under the broiler until charred all over. Transfer to a bowl, cover with plastic and let stand for 10 minutes. Peel, stem and seed the jalapeño and transfer to a blender. Add the feta, hot water and 1/4 cup of the olive oil and process until very smooth. Scrape into a bowl; season with salt and pepper.

  2. Arrange the watermelon and tomatoes on a large platter, scatter the basil on top and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper; serve with the feta sauce.

Make Ahead

The sauce can be refrigerated for up to 2 days.

Contributed By Photo © Maura McEvoy Published August 2002

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