Melon Mint and Feta Salad
Happy almost Labor Day! What are your weekend plans?
In my previous life as Wellness Director for a university in California, Labor Day weekend meant the official start of Fall. Students had been back for at least a week, and Labor Day weekend meant one last mini-vacation before the hustle of the Fall semester really set it.
Then, BL and I would often head to Napa or Tahoe for a day or two, soaking in the final rays of summer.
This year, Labor Day weekend feels like the end of an era in its own special way. Marking the beginning of the month when my son will be born and closing the chapter on another incredible summer.
It’s funny, while Labor Day is seen to most as the window between summer and fall, the markets are still overflowing with the summer’s greatest produce hits. Our own little garden is still churning out tomatoes and peppers, so I’m cooking with these beauties until I’m forced to move on to squash, Brussels, and other root vegetables.
Not your pumpkin spice recipe
Honestly, I know the internet will likely be bombarded with pumpkin-themed items today; there’s an unspoken rule in the food-blogging world that September 1st marks the first day when pumpkin recipes can now officially begin. I’m fairly certain that this is Starbucks ‘ mark as well, as I saw a sign for the #PSL on my way home from the store last night.
Well, not here. While I’ve got a few pumpkin recipes coming your way in October, I’m savoring every minute of the season for now.
So, have you tried melon and feta before? I was first introduced to the combo many years ago by my Danish cousin – I remember thinking how odd the combination of watermelon, feta, and mint sounded. Well, fast-forward to now and it’s one of my favorite ways to prepare melon.
Of course, watermelon works, but I wanted to show that really any fruit in the same family does as well. I’m using juicy cantaloupe here, but honeydew, muskmelon and the like will get the job done.
It’s the combination of sweet fruit and salty feta that you’re after, a salad that I could eat almost daily this time of year. Especially when combined with fresh mint, a drizzle of quality olive oil, and a generous crack of salt and pepper.
So, if you’re looking for one last summer-is-the-best dish to make this weekend- this is it. And, if you’ve already crossed over to the dark pumpkin side, save this one for next year.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Melon, Mint and Feta Salad
Ingredients
- 1 ripe cantaloupe, cubed
- 1 Lime, zest and juice
- 1 tablespoon olive oil
- 2 ounces feta, crumbled
- 1/4 cup mint leaves, thinly sliced
- salt/pepper, depending on the ripeness of the melon, you may need less/more salt
Instructions
- Toss together all of the ingredients in a bowl.
- Season to taste as needed and serve. Easy!