Cantaloupe Greek Salad
2-4
servings
Main
Course
Print Recipe
Ingredients
Directions
For the salad:
Half of a small cantaloupe, seeds removed
2
Persian cucumbers or 1 medium English cucumber, thinly sliced
4 oz
feta cheese, crumbled
¼
red onion, thinly sliced
10
Niçoise or kalamata olives, pitted and sliced into quarters
2 tbsp
finely chopped parsley or mint
For the dressing:
1 ½
tablespoons red wine vinegar
1 tsp
honey
½ tsp
oregano
3 tbsp
extra-virgin olive oil
Kosher salt and black pepper, to taste
If you’re craving a Greek salad before tomatoes come into season, try adding some juicy slabs of cantaloupe instead. The sweet, firm melon pairs exceptionally well with the saltier elements of the salad, like the olives and feta cheese, and makes the whole dish extra refreshing, especially on a hot day. If you have time, consider chilling your melon overnight in the refrigerator before assembling the salad to ensure it’s nice and cold when it hits the table.
Directions
- Slice the cantaloupe half into ½-inch-thick slices, then remove the rind and cut the slices into 1½-inch pieces. Arrange the cantaloupe, cucumber, feta, onion, and olives on a large serving platter.
- Make the dressing: Combine the vinegar, honey, and oregano in a small bowl and whisk to combine. Slowly stream in the olive oil, whisking all the way until well emulsified. Season with salt and pepper to taste.
- Evenly drizzle the dressing over the salad. Ideally, chill for 30 minutes before serving. Just before serving, top with chopped parsley or mint.
- Store leftovers in an airtight container in the refrigerator for up to a day.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.