Melon Salad with Feta, Jalapeno and Mint
This delicious summer salad 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. Feel free to cut the recipe in half, but 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.
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:
- Add all ingredients to a jar with a lid and shake until emulsified.
Assemble Salad:
- 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.