Pam's Melon and Feta Salad
Serves 4 to 6 as an appetizer
Don't be put off by the unusual combination of ingredients; the sweet-salty pairing of melon and feta cheese is wonderfully compelling. Any variety of melon (or an assortment) will work — just be sure to choose ripe, fragrant, and juicy specimens for the best results.
3 cups melon, such as honeydew, Galia, watermelon, or your choice,
peeled, seeded, and cut into 3/4-inch cubes
1 cup crumbled feta cheese, preferably Greek or French
4 thinly sliced scallions, green part only
2 tablespoons thinly sliced fresh basil (chiffonade)
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar, or more to taste
1/2 teaspoon sea salt
Freshly ground pepper, to taste
Combine the melon, feta, scallions, and basil in a large bowl and toss gently to combine. Refrigerate the mixture until serving time.
Place the oil, vinegar, salt, and pepper in a small glass jar with a lid and shake vigorously to combine.
Just before serving, pour the vinaigrette over the melon mixture, tossing to combine. Serve immediately.
We don't have any photos for this recipe yet!
We don't have any videos for this recipe yet!
Leaf Rating:
You may also leave your personal review below!
