Prep 10 mins
Cook 0 mins
from healing food magazine
- 2 cups cantaloupe, cubed
- 2 cups watermelon, cubed
- 2 tablespoons mint leaves, finely chopped
- 3 ounces feta cheese
- 2 tablespoons lime juice
- 1 tablespoon oil, safflower suggested
- 1 tablespoon walnuts, finely chopped
- 1 teaspoon honey
- mix fruit nuts and mint together
- whisk juice and oil and honey together
- toss the feta in to the dressing
- toss with fruit.
I made this salad a couple of days ago, first bowl was nice and refreshing though somewhat bland, leftovers sat for 2 days in the dressing. With "marinating" the sweet fruit, the salty feta and the tang of the lime all infused into the melons and and gave it a wonderful zing. Delicious ! Thanks for the recipe, Dienia ! Made during ZWT9 for team Tasty Testers :)
I wish I'd found this recipe a few days ago, when this heatwave started - we'd be eating it 24/7! So good. The salty, sweet of feta and fruit is classic. Love the dressing.
This made a colorful side to our Mediterranean supper tonight, a nice match to the lamb dish in both color and flavor. We have another favorite watermelon salad using ginger, cilantro and lime; this is of the same general character but the mint and feta takes it in a different direction. Could be served as an appetizer, side, or dessert and nobody would question it. Made for Zaar World Tour 9.