Greek-style salad with honeydew melon

Name: Greek-style salad with honeydew melon
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: greek
Ingredients: 1 honeydew melon; 1 red onion; 8 cherry tomatoes; 1 cucumber; 1 red bell pepper; 7 oz feta cheese; 4 tbsp red wine vinegar; 4 tbsp olive oil; 2 tsp ouzo; 0.33 oz oregano; 3.5 oz jarred pitted black olives; 1 tbsp caper; 0.33 oz mint (for garnish); salt; pepper

Based on 24 ratings

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Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"Greek-style salads are my go-to on hot summer evenings—a satisfying trifecta of sweet summer produce, a tangy vinaigrette, and the briny saltiness of feta and olives. This extra summery version makes use of the very versatile honeydew melon to extend the coolness of the cucumber and bell peppers—on that note, if it’s a very hot day, let the salad sit in the fridge before serving. You can use red or white wine vinegar as you like and feel free to use a couple of teaspoons of dried oregano in place of fresh."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

15 min

Ingredients

2Servings

MetricImperial

honeydew melon

red onion

cherry tomatoes

cucumber

red bell pepper

200 g

feta cheese

4 tbsp

red wine vinegar

4 tbsp

olive oil

2 tsp

ouzo

10 g

oregano

100 g

jarred pitted black olives

1 tbsp

caper

10 g

mint (for garnish)

salt

pepper

Utensils

knife, cutting board, bowl (large), bowl (small)

Nutrition per serving

Cal1334

Fat62 g

Protein33 g

Carb153 g

Step 1/3
- 1 honeydew melon
- 1 red onion
- 8 cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 200 g feta cheese
- salt
- knife
- cutting board
- bowl (large)
Remove peel and seeds of the honeydew melon, then slice into pieces. Slice red onion and quarter the tomatoes. Halve cucumber two times lengthwise, then cut into bite-sized pieces. Remove seeds from bell pepper, then dice. Add all ingredients to a bowl and season with salt. Slice feta cheese into cubes and set aside until serving.
Step 2/3
- 4 tbsp red wine vinegar
- 4 tbsp olive oil
- 2 tsp ouzo
- 10 g oregano
- salt
- pepper
- bowl (small)
To make the dressing, combine vinegar, oil, and ouzo in a bowl. Season with salt and pepper and mix well. Pluck oregano leaves.
Step 3/3
- 100 g jarred pitted black olives
- 1 tbsp caper
- 10 g mint (for garnish)
Add olives and capers to the bowl with vegetables. Add dressing, mix well, and let sit at least 15 min. before serving. To serve, top the salad with feta cheese, plucked oregano, and mint. Toss well before eating. Enjoy!
Enjoy your meal!