This recipe is featured in our July 2017 Food + Entertaining article, Blackberry Season. Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or the chives for mint.
Melon, Berry, and Feta Salad
Course: SaladsServings
6
servingsingredients
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small shallot, thinly sliced
½ teaspoon minced preserved lemon peel or lemon zest
¼ teaspoon crushed red pepper
Salt and Freshly ground pepper
½ green melon (about 1¼ pounds), halved, cut into wedges, peeled and thinly sliced
½ orange or yellow melon (about 1¼ pounds), halved, cut into wedges, peeled and thinly sliced
1 cup blackberries
2 ounces feta cheese, cut into thin slices
2 tablespoons snipped chives
Directions
- In a small bowl, combine the olive oil, lemon juice, shallot, preserved lemon and crushed red pepper and season with salt and pepper. Arrange the melon slices and blackberries on a platter. Drizzle the dressing over the fruit. Garnish the salad with the feta and snipped chives and serve.
Notes
- Suggested pairing: Delicate, berry-scented Rosé Champagne: NV Gatinois Brut Rosé
- Recipe by Jenn Louis (published in Food & Wine, July 2012)
