Very refreshing. We eat some version of watermelon salad about once a week during summer months. The feta adds a punch of saltiness. Jalapeño infused olive oil can be found at specialty groceries, such as Il Fustino in Santa Barbara. It’s a useful flavored oil to keep on hand.
Watermelon Salad with Jalapeño Dressing
Makes 4 servings
3 c. cubed watermelon (3/4-1” cubes)
1 ½ c. cubed cucumber (1/2” cubes), seeded or not – I don’t mind the seeds
3 Tbs. thinly sliced fresh basil
2 Tbs. thinly sliced fresh mint leaves
1 Tbs. olive oil
1 Tbs. jalapeño-infused olive oil
1 Tbs. white balsamic vinegar
Pinch of salt
4 oz. firm sheep feta, or Violife vegan feta, cut into ½” cubes
Place cubed watermelon and cucumber in a wide shallow bowl. Arrange the sliced basil and mint on top. Mix the olive oil, the infused jalapeño oil, balsamic vinegar and salt together. Drizzle over the salad, coating everything evenly. Arrange the feta cheese on top and bring to the table. Toss just before serving.
Note: This recipe was originally published in our article in Edible Santa Barbara. Check out the whole article here!