Melon and feta salad with balsamic vinegrette
Cool off with this refreshing and colorful melon and feta salad, a quick and easy recipe combining sweet melon, salty feta, and balsamic vinegar.
Main ingredients:
 | Melon – can use any type of ripe melon such as cantaloupe, honeydew, watermelon, etc. |
 | Mixed greens – you can use any sort of mixed greens like arugula, mâche, frisée, chicory, romain lettuce, baby spinach, etc. |
 | Feta cheese – for a light salty taste |
 | (Optional) Red onion – for a bit of heat |
For the dressing:
 | Balsamic vinegar – for that sweet tangy taste. |
 | Olive oil – melds well with the balsamic vinegar to make it less sweet |
 | Pinch of salt and pepper |
Light, refreshing, and full of flavor, this melon and feta salad is the perfect balance of sweet and savory. Juicy melon pairs beautifully with the salty tang of feta cheese, while a drizzle of olive oil and a dash of sweet balsamic vinegar bring everything together.
It is a simple yet elegant dish that works as a summer side, a picnic favorite, or even a light starter for a dinner party. Fresh, colorful, and ready in minutes. Can you say sunshine salad on a plate?!
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Melon and feta salad with balsamic dressing
Equipment
Ingredients
- 5 oz bag of mixed greens
- 1/2 ripe melon
- 1 tablespoon of olive oil
- 2 tablespoons of balsamic vinegar
- 200 g 3/4 cup of feta cheese
- 1/2 red onion, chopped (optional)
- pinch of salt and pepper
Instructions
- In a small bowl, prepare the dressing by mixing the olive oil and balsamic vinegar, along with the salt and pepper.
- Chop the feta, melon, and optional red onion into small pieces.
- In a large salad bowl, combine mixed greens with all the ingredients including the dressing.
- Toss the salad to make sure that the dressing coats evenly.
- Serve when ready.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Melon feta salad makes a wonderful salad to serve as a starter and get the tastebuds ready for more. I would recommend serving it with something like this beef mince and mushroom pie or this air fryer ham hock.
How to store it?
You can prepare the melon feta salad and the balsamic vinaigrette a few hours in advance, but don’t add the dressing into the salad. The salad will become heavy and wilt with the dressing on top, so it is best to keep them separately.
Keep them separate in the fridge, and when ready to serve remove both from the fridge about 20 minutes in advance so that they get to room temperature. Then add the balsamic dressing onto the salad a few minutes before you are ready to serve.
