Watermelon and Tomato Salad with Spicy Feta Sauce

[Guest guest]

Watermelon and Tomato Salad with Spicy Feta Sauce

 

1 large jalapeno

6 ounces feta cheese

1/4 cup hot water

5 tablespoons extra-virgin olive oil

salt and freshly ground pepper

12, 1/2-inch-thick wedges of seedless watermelon, rind removed

1 pint grape tomatoes, halved

1 tablespoon finely chopped basil

 

Roast the jalapeno directly over a gas flame or under the broiler until

charred all over. Transfer to a bowl, cover with plastic and let stand for 10

minutes. Peel, stem and seed the jalapeño and transfer to a blender. Add the

feta, hot water and 1/4 cup of the olive oil and process until very smooth.

Scrape into a bowl; season with salt and pepper.

Arrange the watermelon and tomatoes on a large platter, scatter the basil on top

and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and

pepper; serve with the feta sauce.

The sauce can be refrigerated for up to 2 days.

Makes 8 servings.

 

 

 

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