Melon, blueberry, and feta salad with ginger and mint.

Updated: Apr 26

I have a penchant for salads with fruit. I do enjoy the combination of earthy vegetables, herbs and spices layered with the sweetness of fruit. This super simple salad delivers on all counts. In addition, this is one of those perfect cooling summer salads to be enjoyed on those hot days with a cool white wine The list of ingredients may be long, but this is a super simple salad that pops with sweet and salty flavors. The spice from the grated ginger and arugula are balanced by the cucumbers and the fruits (I used watermelon and cantaloupe), with a salty tone from the feta. This salad is refreshing and light, I loved how ot all came together quite easily. This recipe is from, Diana Henry, one of my favorite chefs. I have every one of her cookbooks, they are my go to books in my collection for every occasion, from fun salads, like this one, to more elaborate cooking from around the world. Everyone should have all her cookbooks.

For more recipes from this book click here.


Blueberries, 1 small tub

About 1/2 cup watermelon, peeled and cubed into small bite sized pieces

About 3/4 cup melon of your choice, cantaloup, honeydew, or other, peeled and cubed into small bite sized pieces

1/2 cup cucumbers, semi-peeled and cubed into small bite sized cubes

1 cup feta cheese, the good stuff, crumbled

1/4 cup mint, roughly torn

1/4 cup pistachio nuts, lightly toasted

Handful of greens on the base, baby spinach, arugula, mixed greens. Dressing: Juice of 2 lemons or limes

1 tablespoon apple cider vinegar 2 tablespoons vinegar, apple or any light wine vinegar Honey, 1 tablespoon 3 tablespoons EVOO 1 teaspoon grated fresh ginger, or ginger paste Salt and pepper

Mix all ingredients for the dressing. Set aside for 1 hour to allow the dressing to mature.

I like a beautiful looking salad to be presented. Layer the leaves at the bottom of a shallow bowl with the tips pointing out. Mix the fruit, cucumbers, and mint together with about half the dressing. Pile this mix over the leaves and top with the crumbled feta. Add the pistachios on top at the last minute so they do not get soggy. Serve immediately. Toss with the rest of the dressing at the table.

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