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Melon Salad with Feta, Jalapeno and Mint

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.  

Course Salad
Keyword salad, melon
Servings 2 people

Ingredients

Salad

  • 3 cups melon cut into bite-size pieces (canteloupe, honeydew, watermelon)
  • 1/4 cup crumbled feta cheese
  • 1 small jalapeño chili, stemmed, seeded and thinly sliced
  • 6 mint leaves, thinly sliced or torn
  • Aleppo pepper and Tajin seasoning, to taste

Apple-Cider Vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste

Instructions

Make vinaigrette:

  1. Add all ingredients to a jar with a lid and shake until emulsified.  

Assemble Salad:

  1. In a medium bowl, gently toss melon with 1-2 tablespoons of the vinaigrette.  Divide melon between two bowls.   

  2. Scatter jalapeño, mint and feta evenly over melon.

  3. Drizzle additional dressing to taste. Season with Aleppo pepper and Tajin seasoning.