A vibrant and refreshing Melon Salad with Feta, a symphony of sweet melons, salty feta, crunchy almonds, and a zesty orange-balsamic vinaigrette. Perfect as a light lunch, a side dish, or a palate-cleansing dessert.

Follow The Directions

01

Step

Gently combine the cubed honeydew, cantaloupe, and watermelon in a large bowl. (5 minutes)

02

Step

In a separate bowl, whisk together the olive oil, balsamic vinegar, fresh orange juice, chopped mint, and agave nectar until well emulsified. Alternatively, combine these ingredients in a jar with a tight-fitting lid and shake vigorously. (5 minutes)

03

Step

Pour the desired amount of dressing over the melon mixture and gently toss to coat. Add the crumbled feta cheese and gently mix again to distribute evenly. (3 minutes)

04

Step

Garnish with fresh mint leaves, sprinkle with toasted slivered almonds, and drizzle sparingly with balsamic glaze before serving. (2 minutes)

For best flavor, allow the salad to marinate in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Toast the slivered almonds in a dry pan over medium heat for 3-5 minutes, or until golden brown and fragrant, for enhanced flavor and crunch.
Adjust the amount of agave nectar to your liking, depending on the sweetness of the melons.
Feel free to experiment with other types of melon, such as Galia or Canary melon.
For a more intense orange flavor, add a teaspoon of orange zest to the vinaigrette.

Adrian Nader

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