It’s a hot summer’s day and you want a light salad for lunch? This Canteloupe, Feta and Mint salad is wonderful with grilled meat or just on it’s own!
Canteloupe, Feta and Mint Salad Recipe
This salad is the epitome of summer for me! Summer means melons, lots of melons. And canteloupe melon happens to be my favourite of them all. Interestingly enough, the canteloupe melon goes by different names. It’s called rockmelon in Australia and New Zealand or spanspek in South Africa. What is it called where you live?
For a long time, I have enjoyed experimenting with different flavours. If you know me a bit, combining salty and sweet flavours is something I love to do. I also love to mix spicy and sweet. Probably quite obvious with a name like The Spicy Pinapple, right? But seriously, this is such a great flavour combination! The sweetness of the canteloupe melon, the slight tartness of the strawberries, the saltiness of the feta, the sharpness of the mint…yum! And then you make it even better by adding Crema di Balsamico and pepper. Lots of pepper in my case. I love pepper. Like A LOT.
I mean, look at those colors!! This salad is just so beautiful! Can I just grab a fork and take a bite right now?
If you’re not familiar with Crema di Balsamico, it’s a balsamic reduction and such a lovely condiment to use! Crema di Balsamico has a dark color, is rich in flavour and has a syrupy consistency. And it just goes so well with this dish. If you don’t have Crema di Balsamico at home, you could try mixing Aceto Balsamico with a liquid sweetener like honey but it will not be the same. I haven’t tried that but it could work.
This summery salad is so simple to make. You cut up the fruit, crumble the feta (that texture!) and chop the mint. Mix it all up and top it with olive oil, Crema di Balsamico and your spices. To die for. It’s particularly lovely with grilled chicken in my opinion. I’m guessing it would go really well with any kind of grilled white meat but I have only tried it with chicken.
However, I love the salad just as much on it’s own. Now that the days are (finally!) warming up again here in Germany and the rain is hopefully over for a while, this is what I want to have for lunch. In fact, this is what I have had for lunch several times in the past few weeks. Along with some cold meat on the side or just on it’s own. So refreshing and light which is just what you need on a hot summer’s day.
Will you be making this Canteloupe, Feta & Mint Salad this summer still? I can’t wait to hear from you if you liked it as much as I do!
Canteloupe, Feta & Mint Salad
Description
It's a hot summer's day and you want a light salad for lunch? This Canteloupe, Feta & Mint salad is wonderful with grilled meat or just on it's own!
Ingredients
Instructions
-
Cut the canteloupe melon in half and take out the seeds with a spoon (a serrated spoon works best). Take off the peel and cut into bite-size pieces. Put into a bowl.
Remember to take off enough of the area close to the peel as melon tends to be a bit hard right at the peel! -
Wash the strawberries, remove the green stem and cut into quarters. Add to the melon pieces.
-
Crumble the feta cheese or cut into small pieces. Add to the bowl.
-
Wash two small sprigs of mint. Pull the leaves off the stem as the stem tends to be a bit woody. Lie the leaves on top of each other and roll them up. Then chop them up and add to the bowl.
Rolling them up makes it easier to chop them. -
Add olive oil and drizzle with Crema di Balsamico. Sprinkle with salt and freshly grated pepper. Enjoy!
Note
- This summer melon salad goes so well with grilled chicken or any kind of grilled meat!
- Serving size is for 2 people as a side salad and for 1 person if you eat it e.g. for lunch
