Twelve 1/2-inch-thick wedges of seedless watermelon, rind removed
1 pint grape tomatoes, halved
1 tablespoon finely chopped basil
How to Make It
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.
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.
The sauce can be refrigerated for up to 2 days.
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