Watermelon, Feta, and Jalapeño Salad Recipe
Put a Southeast Asian-inspired spin on watermelon and feta salad with the addition of fish sauce, chiles, and Thai basil.
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Cooking tools:
- Blender
- Mixing bowl
- Serving platter
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Kitchen towel
Ingredients
- 2 Tbsp. fish sauce
- 1 Tbsp. plus 1½ 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. vegetable oil
- 12 oz. watermelon flesh, cut into 2½-by-1½-in. rectangles
- ¼ cup crumbled feta
- 2 tomatoes, cored and quartered
- 1 jalapeño, stemmed and thinly sliced
- Kosher salt
- freshly ground black pepper
- ¼ cup torn Thai basil leaves
- ¼ cup mint leaves
- 3 scallions, thinly sliced
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