MELON & TOMATO SALAD WITH HERBS & FETA.
A summery dream of luscious cantaloupe melon and heirloom tomatoes, finished with quick-pickled shallots, fresh herbs, and tangy feta crumbles. Remember to make your Quick-Pickled Shallots ahead of time!
Ingredients
- 1/4 medium cantaloupe, seeds and peel removed, sliced 1/2" thick
- 2 medium heirloom tomatoes, stems trimmed and sliced or chunked as you prefer
- drizzle olive oil
- 2-3 tablespoons brine from Quick-Pickled Shallots: https://kaleandcaramel.com/food/quick-pickled-shallots/
- drizzle sherry vinegar
- salt & pepper to taste flaky sea salt would be great
- 3 tablespoons Quick-Pickled Shallots: https://kaleandcaramel.com/food/quick-pickled-shallots/
- 2-3 tablespoons crumbled feta cheese preferably sheep's milk
- chile flakes, if desired
- handful fresh basil, chopped
- handful fresh mint, chopped
- 2 tablespoons edible flowers, like chive blossoms, marigold, bachelors buttons, violets, if desired
Instructions
- On a large serving plate, layer the tomato and melon slices.
- Drizzle with olive oil, the brine from the Quick-Pickled Shallots, and the sherry vinegar. Sprinkle salt and pepper to taste.
- Evenly distribute the Quick-Pickled Shallots, and top with crumbled feta. Add chile flakes, if desired. Finish with fresh basil and mint, and edible flowers if desired.
- Enjoy immediately. Salad is best eaten right away, but keeps well overnight in the fridge. If you want to prepare it ahead of time, save the fresh herbs and flowers to garnish just before you serve.