Melon + Greece: Greek Melon Salad

Ease of Preparation: Easy

Yield: Serves 3-5, as a salad

Ingredients:

• 1 honeydew melon
• 1 cantaloupe
• 1 pint (475 ml) cherry tomatoes
• 1 red onion, diced
• 4 ounces (113 g) feta cheese, crumbled
• 4 ounces (113 g) kalamata olives, pitted
• ¼ cup (60 ml) red wine vinegar
• ¼ cup (60 ml) olive oil
• Salt and pepper
• 1 tablespoon (15 ml) oregano, chopped, plus whole leaves for garnish
• 1 teaspoon (5 ml) mint, chopped, plus torn leaves for garnish

Method:

Halve the honeydew and the cantaloupe melons, scoop out and discard the seeds. Use a 1-ounce (30 ml) melon baller to scoop out as much flesh as possible into neat balls. Transfer to a bowl.

In a small pot of boiling water, blanch the cherry tomatoes for 21 seconds, then immediately plunge into ice water to stop the cooking. When cool, slip off the skins and pat dry. Add the peeled tomatoes to the bowl with the melons.

Meanwhile, soak the red onion in ice water for 15 minutes, then drain and pat dry on a paper towel. Add to the bowl with the melon and tomato.

Mix gently but lovingly.

Add the feta and olives to the bowl. Drizzle the vinegar and oil over the mixture.

Season with salt and pepper, add the chopped oregano and mint, and toss to combine. Ensure all the balls are evenly coated.

Spoon the salad onto serving dishes, garnish with oregano and mint leaves, and serve immediately.