This summer has barely gotten started but I'm already obsessed with all the sweet summer melons. I can't seem to walk past them in the market without buying at least one type and it's often all the varieties I find.
Apart from random melon snacking and melon cocktail making, I'm starting to add them to salads. After all, I add apples, pears and grapes to vegetable salads all the time so why not melons, right? What I found to be key is getting the right balance of sweet and savory. The sweetness of melons makes a good contrast to a sharp, peppery green like arugula, the dressing has both sweet and sour notes and the briny taste of feta cheese ties it all together. You can use goat cheese here as well but I like the sharp feta against the melon. And if you've ever salted a watermelon, you understand why a little pinch of sea salt on the melon balls completely brings out their sweetness. Enjoy!
Yield: 4 Servings
Melon Ball and Feta Salad
prep time: 15 Mcook time: total time: 15 M
Recipe for a salad of arugula, fresh melon, feta cheese and a lemon vinaigrette.
- 2 Cups baby arugula
- 1/2 Ripe watermelon
- 1/2 Ripe cantaloupe melon
- 1/2 Ripe honeydew melon
- 4 oz. Feta cheese
- Sea salt
- 1/4 Cup olive oil
- 2 Tablespoons lemon juice
- 1 Teaspoon mustard
- 1 Teaspoon honey
- Salt and pepper to taste
How to cook Melon Ball and Feta Salad
- Make the dressing by whisking together the olive oil, lemon juice, mustard and honey in a medium bowl. Season with salt and pepper to taste.
- Add the baby arugula to to a platter or large bowl. Use a melon scoop to cut balls out of each of the three types of melons and add them to the salad along with a sprinkle of sea salt. Cut the feta cheese into small cubes and spread out over the salad. Pour the dressing over the salad before serving.
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