This Cucumber Melon Feta Salad is a very refreshing, easy to make summer salad! You will love the tanginess of the feta cheese with sweet melon, crunchy cucumber and drizzled with a honey mint shallot dressing.
Time to think about summer entertaining by having friends and family over or going on picnics.
Everyone loves a refreshing salad that is vibrant and tastes so good. I was inspired by my Fresh Spring Arugula salad and Heirloom Caprese salad as both are super fresh. It is really great to use seasonal fruits and veggies when you can get them!
- fresh mint
- feta cheese
- mini cucumbers
Please see recipe card for instructions and quantities.
In a small bowl combine the honey, champagne vinegar and shallots
Next add in the mint leaves and let ingredients meld for about 10 minutes.
Build your salad on a plate with the watermelon, cantaloupe, feta and cucumber ribbons. Remove the shallots from the vinaigrette and place on salad. I discarded the mint and used fresh mint leaves as a garnish only. If you would like to eat the mint, chop into small pieces.
First you will want to give it a look and make sure it is not blemished. Also look at its "belly" and see that it is yellow or a light bottom. Give it a tap and if it sounds hollow, then it is ripe and choose the heaviest one you can find with these traits since ripe watermelons are heavy.
A ripe one will have beige, tan, creamy yellow or a golden rind. If it is green, then it is not. You should be able to detect a pleasant and sweet aroma from the blossom end and it should still feel firm to the touch but not hard.
Yes and no. It is best eaten when made the day of but there are a few things you could do ahead. Make the vinaigrette and refrigerate until needed (up to 3 days - just be sure to remove the mint after 10 minutes so it doesn't turn brown). Have the cubed watermelon, cantaloupe, feta and cucumber ribbons done but store in separate containers (the melons will get watery so drain before using).
The watermelon is a must but you could also use honey dew and substitute goat cheese for the feta.
I would recommend getting a seedless watermelon for this Cucumber Melon Feta Salad.
Get the Recipe
- ¼ cup champagne white vinegar
- 1 tablespoon honey
- 1 small shallot thinly sliced
- 6 fresh mint leaves
- 1 ½ cups watermelon cubes
- 1 ½ cups cantaloupe cubes
- 2 mini cucumbers, peeled into ribbons
- 2 oz. feta cheese, cubed
- In a small bowl whisk the honey and vinegar then add the shallots and mint leaves; let seep for about 10 minutes
- On a platter, arrange the watermelon, cantaloupe, feta and cucumbers. Remove shallots from dressing and arrange on top.
- Season with salt and pepper to taste
- Remove mint leaves from vinaigrette
- Drizzle over salad and serve immediately
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 327mgCarbohydrates: 37gFiber: 5gSugar: 28gProtein: 4g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
I was inspired to make this recipe from my Hy-Vee Magazine.
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