Melon Salad

Dawn

This quick summer salad is dead easy and you don't need to follow a prescribed recipe. Just use the quantities you have to hand. And voila! A gorgeous and tasty salad.

Print Recipe

Prep Time 15

Cook Time 0

Course Appetizer, Brunch, Lunchbox, Picnic, Salad

Cuisine American, British, Continental, International

Servings 4

Equipment

1 Electronic digital scales

Ingredients

For the Salad

1 Small Round Watermelon. large dice I used one about 20 cm across 6-8 inches
1 Large Ripe firm Cantaloupe, large dice
seeds of half a pomegranate use as much or as little of seeds as you fancy
100 grams Crumbled Feta - [3 1/2 ounces] A nice tangy goats cheese works wll with this as well
1 Handful Toasted Pumpkin Seeds Approx 30 grams
1 Handful Fresh Basil Leaves Chiffonade [Note 1]
Rocket Leaves [baby arugula] optional

Orange and Pomegranate Vinaigrette

20 ml Pomegranate Molasses [4 teaspoons]
½ teaspoon Good quality Balsamic vinegar thick and sticky!
10 ml Olive Oil [ 2 teaspoons]
20 ml Organic Cider Vinegar [ 4 teaspoons ]
15-20 ml Orange Juice [3-4 teaspoons] to taste

Instructions

Assembling the Salad
Toss the melons, feta, basil and pomegranate seeds in a bowl. Transfer to a serving bowl, or onto individual serving plates (I quite like this tossed with Rocket as well).
Sprinkle the toasted pumpkin seeds on top and drizzle with the vinaigrette and serve

Orange and pomegranate Vinaigrette

In a small bowl or jug, whisk together ingredients. I generally add a pinch of salt and ground white pepper

Notes

Note 1. Chiffonade