Pam's Melon and Feta Salad


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, watermelon or your choice (peeled, seeded and cut int 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.


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