Refreshing flavors like melon, feta, olives, and red onions make perfect combinations for this time of year. With its hydrating qualities, melon—and even cucumber—pairs beautifully with the salty feta and briny olives for a truly delightful balance.
INGREDIENTS
- 2 cups watermelon, cut into 1-inch cubes
- 1/4 medium cantaloupe, cut into 1-inch cubes
- 1/4 medium honeydew melon, cut into 1-inch cubes
- 2 mini or Persian cucumbers, sliced into 1-inch pieces (trim sides if needed)
- 1 cup feta, cut into 1-inch cubes (approximate)
- 6-10 radishes, cut into 1-inch pieces
- 1/3 cup black or Kalamata olives
- 1/4 red onion, thinly sliced into rings
- Fresh mint, chopped (for garnish)
- Flaky sea salt and coarse black pepper (for finishing)
- 1/2 tsp sumac (for finishing)
Honey Lemon Vinaigrette
- 1/2 cup olive oil
- 3 tbsp fresh lemon juice
- 2-3 tbsp runny honey
- Salt and pepper, to taste
INSTRUCTIONS
- Prepare the Honey Lemon Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Taste and adjust seasoning as needed. Store in the fridge until ready to use, and bring to room temperature before serving. - Assemble the Salad:
Arrange the watermelon, cantaloupe, honeydew, cucumbers, feta, and radishes on a large platter. Scatter the olives and red onion over the top. - Dress and Finish:
Drizzle the Honey Lemon Vinaigrette over the salad. Garnish with chopped mint, flaky sea salt, and coarse black pepper. Just before serving, sprinkle sumac over everything for an added hint of tang.
Storage: Leftovers can be stored in an airtight container in the fridge and will stay fresh.
