Greek-style salad with honeydew melon

Based on 6 ratings

Ruby Goss

Editor at Kitchen Stories

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 👌
20
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1334
Protein
33 g
Fat
62 g
Carb
153 g
  • Step 1/3

    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.
    • honeydew melon
    • red onion
    • cherry tomatoes
    • cucumber
    • 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

    To make the dressing, combine vinegar, oil, and ouzo in a bowl. Season with salt and pepper and mix well. Pluck oregano leaves.
    • 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

    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!
    • 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!