Watermelon, Feta, and Jalapeño Salad

Super-savory fish sauce and pungent Thai basil up the ante in this Southeast Asian-inspired summer salad.

Serves
6
Time
10 minutes

BELLE MORIZIO

Updated on July 31, 2021

Watermelon and feta salad is a refreshing summer staple. Here, chef Chris Shepherd of Underbelly in Houston takes the classic combination for a Southeast Asian-inspired spin by adding umami-rich fish sauce, fiery chiles, and fragrant Thai basil.

Featured in: “A Houston Cookout with a Far East Reach“ by Yaran Noti.

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 and freshly ground black pepper
¼ cup torn Thai basil leaves
¼ cup mint leaves
3 scallions, thinly sliced

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Instructions

Step 1

In a blender, combine the fish sauce, lime juice, honey, the chopped shallot, garlic, and bird’s eye chile, and process until smooth. With the motor running, slowly drizzle in the oil until completely emulsified.

Step 2

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 platter, top with the sliced shallots, basil, mint, and scallions, and serve at room temperature.

In a blender, combine the fish sauce, lime juice, honey, the 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 platter, top with the sliced shallots, basil, mint, and scallions, and serve at room temperature.