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Watermelon Salsa

Roasted Poblano-Watermelon Salsa with feta

Roasted Poblano-Watermelon Salsa with feta is an authentic, simple, 3-ingredient condiment that goes great with steaks, chicken or even vegetarian meals.
Course Appetizer, condiment, DInner, Side Dish
Cuisine American, Mexican
Keyword feta, poblano, salsa, watermelon
Prep Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 71kcal
Author Megan
Cost $5


  • 3 cups watermelon cubed, 1/2"-3/4" cubes
  • 2 poblano peppers
  • 1/2 cup feta cheese sliced and broken into pieces (crumbled is okay too)
  • 1 tsp. avocado oil


  • Heat fat over medium heat in a small skillet. Add peppers and cover for 5 minutes.
  • Turn heat to low and rotate peppers to their second side, being very careful of spattering oil. Cover again for 5 minutes.
  • Turn peppers to their third side and cook, covered, an additional 5 minutes. Remove from heat and place in small paper bag, so peppers can steam and cool.
  • Peel peppers and chop into approximately 1/2"-3/4" squares. (Remove and discard seeds, unless you want the salsa extra spicy.) Combine peppers and remaining ingredients in medium size bowl and stir to mix, being careful to keep some slices of feta larger for a pretty presentation.
  • Serve; or refrigerate up to one day.


Calories: 71kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 141mg | Potassium: 162mg | Fiber: 1g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 1mg