Every summer, I look forward to the abundance of melons (watermelon, cantaloupe, honeydew) that appear at my local grocery store. Their syrupy, sweet aroma smells like summer to me. On a hot summer day, there’s nothing as refreshing as a cold slice of melon sprinkled with sea salt. When I’ve had my fill of sliced melon, I make this salad. It is inspired by similar salads I’ve had at restaurants and is fantastic on a hot, summer night. A win for adults and children alike! Simple. Refreshing. Delicious.
Melon Salad
Serves 6-8 as a side; 4-6 if hungry
- 4-6 cups of 1-inch cubed, peeled, and seeded melon (any melon will do, but watermelon is my favorite)
- 4 oz – 8 oz block feta cheese, broken into ½ inch chunks
- 2-3 leaves thinly sliced mint or basil
- Juice of one (1) lemon or two (limes)
- 2-3 tablespoons Extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
Optional Add-Ins:
- Other fruits/vegetables: baby heirloom tomatoes, cucumbers, or blueberries (for a patriotic spin)
- Thinly sliced shallots or red onion (rinsed before adding to salad to reduce their heat)
- Toasted pine nuts or walnuts
- Red pepper flakes
Steps:
- Chill the serving bowl or dish in the fridge for at least an hour.
- Place melon in bowl.
- Add chunked feta cheese on top of melon
- Sprinkle torn mint
- Squeeze the juice of one lemon over the top, then spoon the olive oil over the top
- Sprinkle salt and pepper all over.
- Serve and enjoy!
The salad can be made ahead of time, as long as all the ingredients are kept separate and layered when ready to serve.
