Recipes

Melon Salad

(presented at King Market 9/06/09)

This salad is nice because it is both sweet and savory. The feta cheese brings a bit of protein and saltiness to the dish. Serve it with any summer meal.

Equipment: knife, cutting board and bowl.

• 1 seasonal, ripe melon (see note)
• 1/2 cup fresh mint
• 1 Tbsp olive oil
• 4 oz feta cheese

Wash melon. Cut in half lengthwise. Remove seeds. Cut melon halves into 4 wedges. Peel and slice into chunks.

If using watermelon, remove seeds from flesh. Place in bowl, add olive oil and mint and mix gently. Crumble feta over salad. Serve.

Note; watermelon, canary, musk and cantaloupe are all good choices. Mix them or use one kind.

Linda Colwell

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