Watermelon, Feta, and Jalapeño Salad

Give your summer salad a spicy, Asian kick.

  • Serves

    serves 6

  • Cook

    10 minutes


By Chris Shepherd

Updated on July 31, 2021

Watermelon salad is a refreshing summery staple. 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. For more recipes, check out


  • 2 tbsp. fish sauce
  • 1 tbsp. plus 1 1/2 tsp. fresh lime juice
  • 2 tsp. honey
  • 3 shallots (1 coarsely chopped, 2 thinly sliced)
  • 1 garlic clove, coarsely chopped
  • 1 red bird's eye 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
  • 14 cup mint leaves
  • 14 cup torn Thai basil leaves
  • 3 scallions, thinly sliced


Step 1

In a blender, combine the fish sauce, lime juice, honey, chopped shallot, garlic, and bird’s eye chile and process until smooth; with the motor running, slowly drizzle in the oil until completely emulsified. To a large bowl, add the watermelon, feta, tomatoes, and jalapeño; add the dressing, season to taste with salt and black pepper, and toss to combine. Transfer to a serving platter, top with sliced shallots, mint, basil, and scallions, and serve at room temperature.

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