Watermelon and Tomato Salad with Spicy Feta Sauce

• Recipe by Ana Sortun

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

Ingredients

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

Directions

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.