A bit random to have a recipe here, eh? Well, those who know me…As it were, here by popular request is the Feta Melon Salad I mentioned, by my lovely wife:
By : Alessandra Reeves
A nice, easy summer dinner.
For this salad, you will need:
-1 ripe* melon (Cantaloupe, Cavaillon, Galia, Honeymelon or Netmelon. Not necessarily watermelon)
– 1 block Feta cheese (ca 200gr)
– Salt
– Pepper
– Parsley (if you have it and if you like it)
– Wine or apple cider vinegar
– olive oil EVO**
Chop Melon (without pips and peel) into bite sized bits.
Crumble or cut feta in a bit smaller chunks
Add a pinch of salt, pepper and parsley (careful with the salt, the cheese is salty)
1 tablespoon vinegar, 2 tablespoons of oil EVO (if too dry for your taste, you can add more, but don’t overdo it, the melon juices quite a bit)
Enjoy.
* How to make sure a melon is ripe? Easy. Smell it. It should have a faint tinge of melon. If it’s quite fragrant: eat the same day. If faint, might also another day. If no scent at all, give it a day or two in your kitchen.
** EVO: Extra Virgin Olive
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