This delicious summer salad, inspired by 31st Union in San Mateo, hits all the right notes- a great balance of tangy dressing, salty cheese, sweet melon and a kick from the jalapeño. Although this salad serves two people, the recipe makes about a pint jar of vinaigrette- enough for 8 bowls of melon salad. I like to keep a jar in the refrigerator to use all week long for all types of salads- Cobb, kale, or mixed green with grilled chicken.
Add all ingredients to a jar with a lid and shake until emulsified.
In a medium bowl, gently toss melon with 1-2 tablespoons of the vinaigrette. Divide melon between two bowls.
Scatter jalapeño, mint and feta evenly over melon.
Drizzle additional dressing to taste. Season with Aleppo pepper and Tajin seasoning.