Watermelon and Tomato Salad with Spicy Feta Sauce

The feta sauce is also terrific with Ana Sortun's Red Lentil KöfteTerrific Green Salads

Watermelon and Tomato Salad with Spicy Feta Sauce
Photo: © Maura McEvoy


  • 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


  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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