The Tastiest Honey Melon Feta Salad
Summer produce is dominating the farmer’s markets, and fresh strawberries, asparagus, peaches, abound on the tables. Last week while tasting my way through the vendors at the San Fransisco farmer’s market, I came across the sweetest honeydew melon I ever had. Melons are in season now through the fall, and you can find all varieties at the farmer’s market or your favorite grocery store easily. Keep in mind, melons don’t get sweeter after they have been picked, only softer. To test the ripeness, I always tap on the melon and listen for the dull sound. When in season, your chances are pretty good you’ll get a good one.
Juicy, but not too watery, this honeydew melon I got was perfect for making a salad or to be enjoyed with some yogurt in the morning. Keeping it simple, I choose what always pairs well with honeydew melon – tasty prosciutto and a dash of feta to bring in the saltiness to the recipe.
A super easy dressing made of olive oil, lemon juice, mint and a dash of salt & pepper delivered the perfect composition to round out the flavor. To add something crunchy I picked few almonds from my trail mix, chopped them roughly and sprinkled on top.
Voilà! This Honey Melon Feta salad won’t take more then 15 minutes – promise. It’s has a great mix or sweet, salty and sour and it’s perfect for dinner, appetizer or your next picnic. Give it a try, pour in a glass of wine and enjoy your mild summer evenings.
Directions: (servings 2 for dinner or 4 as appetizer)
You will need:
– 4 round slices honeydew melon
– 8o7 feta cheese
– 6 slices prosciutto
– 3 tbsp minced mint leaves
– 3 tbsp olive oil
– fresh pressed juice from a 1/2 lemon
– salt & pepper to taste, like a pinch
– 1/2 cup roaster or raw almonds
What to do:
Make the dressing first so it has time to unfold the flavor.
1. Place olive oil in a medium big bowl.
2. Wash the mint, dab it with a paper towel, pick the leaves from the stem and mince them finely with a knife.
3. Add the mint and lemon juice to the olive oil, add a dash of salt & pepper and mix all ingredients together until week combined.
4. Cut the honeydew melon in 1″ thick slices. Peel off the skin. Cut the slice as ever you desire. You can cut it half, quarters or even leave the slice whole if you are serving for one or two.
5. Tear apart the prosciutto with you fingers and layer some pieces on every slice.
6.Crumble the feta with your fingers and sprinkle it over prosciutto and melon.
7. Finally drop some dressing onto the salad and sprinkle with almonds.
Ana Kamin is the blogger behind Fluxi On Tour, a place where she shares her passion for travel, San Francisco, delicious food, cool stores, interesting people and other inspiring things she discovers along the way. She loves to spend her time outside, strolling farmer’s markets, walking on the beach or having picnic in the park.