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Melon, Berry and Feta Salad

Con Poulos
Total time 20 mins
Yield 6
Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or the chives for mint.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice, feshly squeezed
  • 1 (small) shallot, thinly sliced
  • 1/2 teaspoon preserved lemon peel or lemon zest, minced
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Freshly ground pepper
  • 1/2 (about 1 1/4 pounds) green melon, halved, cut into wedges, peeled and thinly sliced
  • 1/2 (about 1 1/4 pounds) orange or yellow melon, halved, cut into wedges, peeled and thinly sliced
  • 1 cup blackberries
  • 2 ounces feta cheese, cut into thin slices
  • 2 tablespoons chives, snipped

How to Make It

  1. In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon and crushed red pepper and season with salt and pepper.

  2. Arrange the melon slices and blackberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.