We are not ready to let summer go. Actually here in San Francisco summer just has arrived. It’s still mild out there and we just got used to light, fresh meals. And although fall produce are starting to dominate the farmer’s market, last week while tasting my way through the vendors I came across the sweetest honeydew melon I ever had. That sweetness and aroma – just heavenly. Melons are in season through fall and you can find all varieties at the farmer’s market or your favorite grocery store.
Keep in mind that melons don’t get sweeter after they have been picked, only softer. To test the ripeness I tap on the melon and listen for the dull sound, but honestly, they all sound the same to me, so I just pick one. When in season, your chances are pretty good you will get a good one. Juicy, but not too watery, this honeydew melon I got was perfect for making a salad and to be enjoyed with some yoghurt in the morning. I used it for both, because it was so big you could eat from it all week long. Keeping it simple, I choose what always pairs well with honeydew melon – right, prosciutto, and added some feta cheese to bring in the saltiness.
A super easy dressing made of olive oil, lemon juice, mint and a dash of salt & pepper delivered the perfect composition to round up the flavor. To add something crunchy I picked few almonds from my trail mix, chopped them roughly and sprinkled on top. Voilà! This salad won’t take more then 15 minutes – promise. It’s has a great mix or sweet, salty and sour and it’s perfect for dinner, appetizer or your next picnic. Give it a try, pour in a glass of wine and enjoy your mild summer evenings.
HONEYDEW MELON-FETA SALAD (servings 2 for dinner or 4 as appetizer)
You will need:
– 4 round slices honeydew melon
– 8o7 feta cheese
– 6 slices prosciutto
– 3 tbsp minced mint leaves
– 3 tbsp olive oil
– fresh pressed juice from a 1/2 lemon
– salt & pepper to taste, like a pinch
– 1/2 cup roaster or raw almonds
What to do:
Make the dressing first so it has time to unfold the flavor.
1. Place olive oil in a medium big bowl.
2. Wash the mint, dab it with a paper towel, pick the leaves from the stem and mince them finely with a knife.
3. Add the mint and lemon juice to the olive oil, add a dash of salt & pepper and mix all ingredients together until week combined.
4. Cut the honeydew melon in 1″ thick slices. Peel off the skin. Cut the slice as ever you desire. You can cut it half, quarters or even leave the slice whole if you are serving for one or two.
5. Tear apart the prosciutto with you fingers and layer some pieces on every slice.
6. Crumble the feta with your fingers and sprinkle it over prosciutto and melon.
7. Finally drop some dressing onto the salad and sprinkle with almonds.