Home marinated feta makes all the difference in this sensational salad. Photo / Babiche Martens

Melon & Marinated Feta Salad With Basil

This sweet and salty dish will be a welcome addition to any summer table

This melon salad is a summer must for every occasion — from work lunches to backyard barbecues. The slightly salty marinated feta brings out the honeyed flavour of the melons. It will last in the fridge for a week, also perfect to toss into other salads or to add to an antipasto platter. Throw it together at the last minute or make it in the morning so the flavours have infused by lunchtime. Warm through a garlic pita to run around the plate and soak up the juices — delicious.

Serves 4

200g feta, cubed
1 clove garlic, crushed
1 Tbsp finely chopped oregano
1/2 tsp caraway seeds
1/2 tsp chilli flakes
2 Tbsp olive oil
Zest of 1/2 lemon
Basil leaves to sprinkle

2 Tbsp lemon juice
2 Tbsp orange juice
2 Tbsp olive oil
1 tsp runny honey

2 cups honeydew melon, cubed
2 cups watermelon, cubed
Freshly ground pepper to taste
Garlic pita to serve

1. Into a container place the feta, garlic, oregano, caraway, chilli, oil and lemon zest. Place the top on and tip over to cover the feta in the marinade. Refrigerate until needed.

2. To make the dressing, in a small jar combine the lemon juice, orange juice, oil and honey.

3. Place the melons into a lunchbox or onto a plate. Top with feta, scatter basil leaves and drizzle with dressing.

4. Warm through some garlic pita to serve.

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New Zealand Herald

New Zealand Herald

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