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.

  • Total Time:
  • Servings: 6


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

How to make this recipe

  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.

Suggested Pairing

Delicate, berry-scented rosé Champagne: NV Gatinois Brut Rosé.

Contributed By Photo © Con Poulos Published July 2012

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473620 recipes/melon-berry-and-feta-salad 2013-12-06T23:37:08+00:00 Jenn Louis summer|salads|6|fast|healthy|no-cook|staff-favorite|vegetarian|lunch july-2012 recipes,melon-berry-and-feta-salad 473620

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