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    Home / Appetizers

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    Melon with Lime, Feta and Mint

    By Alanna Taylor-Tobin on Aug 31, 2012 (updated Aug 1, 2020) / Leave a Comment

    Jump to Recipe Print Recipe

    mint melon and feta salad on a plate

    Jay and I just spent a glorious week in Nantucket. The best souvenir that we brought back was our newly-kindled love of the Dark and Stormy – Bermuda's signature cocktail comprised of dark rum, spicy ginger beer and a squeeze of lime.

    melon halves

    The second best was the inspiration for this salad, which we sampled at a beach party. Feta and melon sound like two things that should not go together, and yet they work shockingly well. I went back for thirds.

    sliced melon

    When we received a melon in our box this week, I put off using it, as melons are not my favorite fruit, to say the least. First of all, you can't bake with a melon. (Ditto for kiwi, and upside-down cake is, in my opinion, the pineapple's only saving grace.)A ripe melon at the peak of its season smells intoxicating, but I'm always disappointed when I cut into one and take a bite. Melons are low in acid, which makes even the ripest specimen seem bland, and their texture is at best insipid, and at worst mealy.

    chopped melon

    After a week had passed and I had failed to get rid of said melon at either of the family brunches I attended over the weekend, I knew it was now or never. So I took a stab at the melon salad.

    And it was the most I've ever enjoyed a melon.

    The onion lends crunch and savory spice. French sheep's milk feta adds tang and creamy texture, and slivers of herbaceous mint bring cool freshness. Lime juice, olive oil, black pepper and flaky salt all perk up the chunks of juicy melon, letting its laid-back sweetness emerge as the star of the show.This salad screams "summer," and makes the most perfectly refreshing meal on a day when you're both ravenous and too hot to cook. It manages to feel both light and satisfying.

    feta onion and mint on a table

    The melon from our box looked like a cantaloupe on the outside, but the flesh was green rather than orange.Use any melon you like here, including watermelon. The recipe below is loosey-goosey – add the components according to your taste.

    And do yourself a favor – mix up a Dark and Stormy while you're at it.

    top down shot of plates of melon salad

    More Summer Salad Recipes:

    • Vegan Caprese Salad with Arugula and Peaches
    • Two-bean Potato Salad
    • Creamy Sesame Soba Noodles
    • Quinoa with Roasted Corn, Zucchini and Mint
    • Summer Vegan Green Goddess Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this melon with lime, feta and mint recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Melon with Lime, Feta and Mint

    Print Recipe Pin Recipe
    A fresh and delicious appetizer salad.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Total: 10 minutes minutes
    Servings: 6 first-course servings, or 2 main-dish servings for hungry people.

    Ingredients

    • 1 medium melon (or 1 small watermelon), a bit smaller than your head
    • 1/4 small red onion, sliced very thinly
    • 8-12 large mint leaves, slivered, plus some small ones for garnish
    • juice of 1 large or 2 small limes, to taste
    • 1 tablespoon super-good olive oil
    • flaky salt (such as Malden) and black pepper
    • 3/4 cup feta cheese, preferably French sheep's milk, in large crumbles

    Instructions

    • Cut the melon in half from the stem end and scoop out and discard the seeds. Slice each half lengthwise into eighths. Use a paring knife to slice the flesh from the skin, and cut the slices into bite-sized chunks. In a large bowl, combine the melon, onion, and mint, tossing gently to combine. Drizzle over the olive oil,lime juice, flaky salt and pepper, toss to combine, and taste for balance and seasoning. Scatter the feta over the top, and serve immediately, garnished with small mint leaves.

    Notes

    This salad makes a light lunch or unique starter for a late-summer meal.
    Measurements are loose – add the components according to your taste.
    Use any melon you like here, including watermelon (ours was a green-fleshed sort of cantaloupe), but be sure to choose one that is fragrant and feels heavy for its size.
    With few ingredients in this salad, make sure that each is of top-notch quality: fresh, sweet onion, super-good olive oil, flaky salt such as Malden, and a moist feta that comes in large chunks. French sheep's milk feta is milder than other varieties and recommended as it won't overwhelm the dish.
    With the exception of watermelon, refrigeration does not flatter melons' texture, so plan to serve this soon after making it.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 299kcalCarbohydrates: 58gProtein: 7gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 222mgPotassium: 858mgFiber: 3gSugar: 48gVitamin A: 4380IUVitamin C: 62.9mgCalcium: 147mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Melon with Lime, Feta and Mint

    This salad makes a light lunch or unique starter for a late-summer meal. Measurements are loose – add the components according to your taste. Use any melon you like here, including watermelon (ours was a green-fleshed sort of cantaloupe), but be sure to choose one that is fragrant and feels heavy for its size. With few ingredients in this salad, make sure that each is of top-notch quality: fresh, sweet onion, super-good olive oil, flaky salt such as Malden, and a moist feta that comes in large chunks. French sheep's milk feta is milder than other varieties and recommended as it won't overwhelm the dish. With the exception of watermelon, refrigeration does not flatter melons' texture, so plan to serve this soon after making it.

    Makes 6 first-course servings, or 2 main-dish servings for hungry people

    1 medium melon (or 1 small watermelon), a bit smaller than your head
    1/4 small red onion, sliced very thinly
    8-12 large mint leaves, slivered, plus some small ones for garnish
    juice of 1 large or 2 small limes, to taste
    1 tablespoon super-good olive oil
    flaky salt (such as Malden) and black pepper
    3/4 cup feta cheese, preferably French sheep's milk, in large crumbles

    Cut the melon in half from the stem end and scoop out and discard the seeds. Slice each half lengthwise into eighths. Use a paring knife to slice the flesh from the skin, and cut the slices into bite-sized chunks. In a large bowl, combine the melon, onion, and mint, tossing gently to combine. Drizzle over the olive oil,lime juice, flaky salt and pepper, toss to combine, and taste for balance and seasoning. Scatter the feta over the top, and serve immediately, garnished with small mint leaves.

    a plate of melon salad

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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