Melon, cucumber and feta salad super fresh and delicious. Summer is coming, the heat and standing in front of the stove becomes difficult if not impossible. Luckily there are Rice Salads, Pasta Salads and Legume Salads. Perfect to prepare in advance and enjoy cold, also great to take in the cooler bag to the beach for a fresh and tasty break. The recipe I want to tell you today is of a Salad with a special combination of scents and flavors. Lots of melon balls, feta cubes, cucumber slices, and black olives. All simply seasoned with oil and lemon juice for super freshness. The sweetness of the melon pairs perfectly with the stronger and saltier flavor of the feta cheese creating a fresh and delicious dish that my family loved. Don’t miss the recipe for Cold Pasta with Melon and Arugula. Let’s then go to the kitchen and prepare together an irresistible and super fresh Cucumber, Feta, and Melon Salad
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 89.16 (Kcal)
- Carbohydrates 6.47 (g) of which sugars 4.74 (g)
- Proteins 3.35 (g)
- Fat 5.97 (g) of which saturated 2.82 (g)of which unsaturated 1.47 (g)
- Fibers 0.78 (g)
- Sodium 260.98 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Melon with feta and cucumbers
- 1 melon (about 28 oz)
- 2 cucumbers
- 2.5 oz black olives (pitted)
- 7 oz feta
- 1 lemon
- 2 tbsps extra virgin olive oil
- 1 sprig mint
What you need
- Melon Baller
How to prepare Melon and Feta Salad
Cut the melon in half and remove the internal seeds. Using a melon baller, create many small balls from the melon flesh. If you don’t have the specific tool, you can simply cut the melon into cubes.
Clean the cucumbers and slice them thinly. Cut the feta into small cubes. Squeeze the lemon to extract the juice. Mix the lemon juice with extra virgin olive oil in a small bowl.
Place all the ingredients in a large plate or bowl: melon, feta, cucumbers, and pitted black olives. Season with the oil and lemon emulsion and plenty of fresh mint leaves. Let the salad cool in the fridge for at least one hour.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The melon salad can be stored in the fridge in a container for 1-2 days
You can replace feta with block Philadelphia cream cheese or another soft cheese
You can replace cucumbers with caroselli
Don’t miss the recipe for Cold Pasta with Cherry Tomatoes and Tuna
