Cantaloupe Feta Cheese Salad Recipe – Lebanese Special
Cantaloupe Feta Cheese Salad is a refreshing and vibrant dish that combines the sweetness of ripe cantaloupe with the tangy creaminess of feta cheese. Enhanced with fresh herbs and a light vinaigrette, this salad is perfect as a summer appetizer or a light, satisfying side. The contrasting flavors and textures make it a delightful and elegant choice for warm-weather dining.
- Prep Time20 min
Cantaloupe Feta Cheese Salad Ingredients:
- 1 cantaloupe, peeled, seeded, and cut into bite-sized cubes
- 4 oz (115g) feta cheese, crumbled
- 1/4 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup toasted pine nuts or sliced almonds (optional)
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar or red wine vinegar
- 1 tsp honey (optional)
- Salt and black pepper, to taste
Prepare Ingredients:
Cube Cantaloupe: Peel, seed, and cut the cantaloupe into bite-sized cubes.
Slice Onion: Thinly slice the red onion.
Chop Herbs: Finely chop the fresh mint and basil leaves.
Prepare the Dressing:
Mix Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar (or red wine vinegar), and honey (if using). Season with a pinch of salt and pepper to taste.
Assemble the Salad:
Combine Ingredients: In a large bowl, combine the cantaloupe cubes, crumbled feta cheese, and thinly sliced red onion.
Add Herbs: Gently toss in the chopped mint and basil.
Dress the Salad:
Add Dressing: Drizzle the prepared dressing over the salad and gently toss to coat all the ingredients.
Add Nuts (Optional):
Top with Nuts: If using, sprinkle the toasted pine nuts or sliced almonds on top of the salad just before serving.
Serve:
Chill and Serve: For best results, let the salad sit for about 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Recipe Notes:
Taste the melon first; if the sweetness of the melon isn’t strong, choose a riper cantaloupe or drizzle a bit more honey in the dressing.
For herb variations, try substituting or adding fresh parsley, cilantro, or even a touch of dill to mint and basil.
The optional nuts (toasted pine nuts or almonds) add crunch and a richer flavor—skip them if you want a softer texture or have nut allergies.
Dressing adjustability: tweak the vinegar or honey level depending on how sweet the cantaloupe is—balance is key between sweet, tang, and savory.
Let the salad sit for a short chilling time (10-15 minutes) before serving so flavors meld; serve chilled or slightly cool for best taste.
