Watermelon, Feta, and Jalapeño Salad

Watermelon, Feta, and Jalapeño Salad

Watermelon, Feta, and Jalapeño Salad

For a Southeast Asian spin, add fish sauce, chile, and Thai basil to the classic combination of watermelon and feta.Drew Anthony Smith

For a Southeast Asian spin, chef Chris Shepherd of Underbelly in Houston adds fish sauce, chile, and Thai basil to the classic combination of watermelon and feta.

Watermelon, Feta, and Jalapeño Salad
Put a Southeast Asian spin on watermelon and feta salad with the addition of umami-rich fish sauce, fiery chile, and pungent Thai basil.
Yield: serves 6
Time: 10 minutes

Ingredients

  • 2 tbsp. fish sauce
  • 1 12 tbsp. fresh lime juice
  • 2 tsp. honey
  • 3 shallots (1 roughly chopped, 2 thinly sliced)
  • 1 clove garlic, roughly chopped
  • 1 red Thai chile, stemmed
  • 2 tbsp. canola oil
  • 12 oz. watermelon flesh, cut into 2 1/2 x 1 1/2-inch rectangles
  • 14 cup crumbled feta
  • 2 vine-ripe tomatoes, cored and quartered
  • 1 jalapeño, stemmed and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup mint leaves
  • 14 cup torn basil leaves, preferably Thai
  • 3 scallions, thinly sliced

Instructions

  1. Purée fish sauce, lime juice, honey, chopped shallot, garlic, and chile in a blender until smooth; with the motor running, slowly drizzle in oil until emulsified. Toss dressing with watermelon, feta, tomatoes, jalapeño, salt, and pepper in a bowl; transfer to a serving platter and top with sliced shallots, herbs, and scallions.