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Melon, Berry and Feta Salad
© Con Poulos

Melon, Berry and Feta Salad

  • TOTAL TIME: 20 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 2 tablespoons extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 small shallot, thinly sliced
  4. 1/2 teaspoon minced preserved lemon peel or lemon zest
  5. 1/4 teaspoon crushed red pepper
  6. Salt
  7. Freshly ground pepper
  8. 1/2 green melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  9. 1/2 orange or yellow melon (about 1 1/4 pounds)—halved, cut into wedges, peeled and thinly sliced
  10. 1 cup blackberries
  11. 2 ounces feta cheese, cut into thin slices
  12. 2 tablespoons snipped chives
  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.

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