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Watermelon and Tomato Salad with Spicy Feta Sauce
© Maura McEvoy

Watermelon and Tomato Salad with Spicy Feta Sauce

  • SERVINGS: 8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 1 large jalapeño
  2. 6 ounces feta cheese
  3. 1/4 cup hot water
  4. 5 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. Twelve 1/2-inch-thick wedges of seedless watermelon, rind removed
  7. 1 pint grape tomatoes, halved
  8. 1 tablespoon finely chopped basil
  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.
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