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Watermelon, Feta, and Jalapeño Salad
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.
Featured in: A Houston Cookout with a Far East Reach
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 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
- 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.