Honeydew & Feta Salad

Name: Honeydew & Feta Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 pcs honeydew melon (medium, ripe, chilled); 100 g feta cheese (block, crumbled into chunks); 3 tbsp mint leaves (fresh, roughly torn); 2 tbsp lime juice (freshly squeezed); 1 tbsp olive oil (extra virgin); 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 tbsp pistachios (shelled, roughly chopped)

RATING

0.0/5

TASTE SCORE

8/10

Juicy chunks of honeydew melon paired with salty feta cheese, fresh mint, and a zesty lime dressing. This refreshing salad is the perfect sweet and savory side for summer meals, ready in just 10 minutes.

PREP

10m

COOK

SERVES

1 CUP

139 cal

SERVINGS

INGREDIENTS

For 4 servings

1 pcshoneydew melon · medium, ripe, chilled100 gfeta cheese · block, crumbled into chunks3 tbspmint leaves · fresh, roughly torn2 tbsplime juice · freshly squeezed1 tbspolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly cracked2 tbsppistachios · shelled, roughly chopped

NUTRITION · PER SERVING

139

CALORIES · 1 CUP

Protein5g · 14%

Carbs6g · 17%

Fat11g · 71%

Fiber1g

Sugar2g

Saturated fat4g

Cholesterol22mg

Sodium316mg

Potassium162mg

Phosphorus110mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prepare the honeydew melon.
1.Slice the melon in half and scoop out the seeds.
2.Cut the flesh away from the rind.
3.Chop the melon into bite-sized 1-inch cubes.
TIPA chilled melon holds its shape better and gives a crisp, refreshing bite.
prep · ~1 min
Crumble the feta cheese.
Use your hands or a fork to crumble the block of feta into rustic, uneven chunks. Avoid pre-crumbled feta as it is often dry and less flavorful.
mix · ~1 min
Make the lime dressing.
1.Whisk together the olive oil and lime juice in a small bowl.
2.Add a pinch of salt and a pinch of freshly cracked black pepper.
3.Stir until well combined.
assemble · ~2 min
Assemble the salad.
1.Arrange the honeydew melon cubes on a serving platter or in a shallow bowl.
2.Scatter the crumbled feta cheese evenly over the melon.
3.Sprinkle the torn mint leaves and chopped pistachios on top.
4.Drizzle the lime dressing over the entire salad.
TIPDress the salad just before serving to keep the melon crisp and the feta from getting soggy.
serve
Serve immediately.
Give the salad one gentle toss at the table if desired. It pairs beautifully with grilled fish or chicken.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the honeydew melon thoroughly before cutting — a cold melon yields firm, juicy cubes that hold their shape.
2
Use a block of feta and crumble it yourself; pre-crumbled feta is drier and less creamy.
3
Taste a cube of melon before dressing; if it's not perfectly sweet, add a tiny pinch of salt to the dressing to enhance sweetness.
4
Dress the salad only at the last minute — the lime juice will soften the melon and turn the feta mushy if it sits.
5
Toast the pistachios lightly in a dry pan for 2 minutes to deepen their nutty flavor before sprinkling on top.
6
For a prettier presentation, use a melon baller to scoop spheres instead of cubing the honeydew.

RECIPE VARIATIONS