Watermelon, Feta, and Jalapeño Salad

Ingredients

• 2 tbsp. fish sauce
• 1 ¹⁄₂ 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
• ¹⁄₄ 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
• ¹⁄₄ cup mint leaves
• ¹⁄₄ 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.