Watermelon Feta and Jalapeño Salad
Ingredients
- 2 tbsp. fish sauce
- 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
- 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
- 1⁄4 cup mint leaves
- 1⁄4 cup torn Thai basil leaves
- 3 scallions, thinly sliced
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