0.0 0

Watermelon and Tomato Salad with Spicy Feta Sauce

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

 

slideshow Terrific Green Salads

 

  • Servings: 8

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 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

Advertisement

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

Related Video

More Videos
How to Make Creamy Riced Potatoes




You May Also Like

 

491422 2013-12-06 Ana Sortun summer|roasting|dinner-party|middle-eastern|salads|side-dishes|8|fast|healthy|make-ahead|vegetarian august-2002,watermelon salad,tomato salad,ana sortun,spicy feta sauce,middle eastern food,salad recipe recipes,watermelon-and-tomato-salad-with-spicy-feta-sauce 491422
Close