RECIPE

Watermelon and Tomato Salad with Spicy Feta Sauce

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8

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

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.