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Con Poulos Photo by: Con Poulos

Melon, Berry and Feta Salad

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.

Food & Wine JULY 2012

  • Yield: 6
  • Total:20 Minutes

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

Preparation

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

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.

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Melon, Berry and Feta Salad recipe

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