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Watermelon is a must-have in the summer—it’s the perfect way to cool down on a hot night. Here’s a Thai twist on the classic watermelon salad, using fish sauce instead of feta for tangy saltiness, and adding jalapeño for extra kick and peanuts for crunch. This is basically Pepper’s famous papaya salad but with watermelon instead! Bonus tip: This recipe calls for a mortar and pestle, but if you don't have one, you can use the side of a knife or a bowl and cocktail muddler to smash.
1 large shallot, roughly chopped
1 large jalapeño cut into 4 pieces (with seeds for more spice!)
2 small limes, 1 halved and 1 juiced, plus more lime juice to taste
1 tablespoon palm sugar or light brown sugar
10 yellow cherry tomatoes, halved
3 tablespoons fish sauce, plus more to taste
6 cups cubed watermelon (from a 2-pound piece with rind)
1 ½ cups packed cilantro leaves
½ cup lightly packed basil, coarsely chopped
¼ cup salted peanuts, chopped
A classic Thai dish that is a Teigen family favorite—and will be yours, too.
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