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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.  

Course Salad
Servings 2 people
Author Christina Shoup



  • 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


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.