Cantaloupe Salad with Feta and Crushed Pistachios
A beautiful salad with juicy cantaloupe, briny feta cheese crumbles, nutty crushed pistachios, crisp cucumbers, fresh basil and mint and a light olive oil, lime and honey dressing.
- Prep Time: 15-20 mins
- Cook Time: 0 mins
- Total Time: 15-20 mins
- Yield: Serves 8
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Dressing:
- 3 tablespoons white wine vinegar
- Zest and juice of 2 medium limes
- 2 tablespoons honey
- ¼ cup olive oil
- ¼ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
Salad:
- 1 medium cantaloupe (about 3 pounds), rind and seeds removed, cut into 1-inch triangles (about 4-5 cups chopped)
- 1 medium English cucumber, cut into 1-inch triangles (about 2 cups chopped)
- ½ medium jalapeno, stemmed, seeded and minced (optional)
- 1 cup crumbled feta cheese
- ½ cup roasted pistachios, chopped or crushed
- ¼ cup fresh mint, roughly chopped
- ¼ cup fresh basil, roughly chopped
Instructions
- In a large bowl, whisk together the dressing ingredients until combined. Taste and adjust the seasoning, if necessary.
- To the large bowl, add the cantaloupe, cucumber and jalapeno (if using) and toss to coat. Transfer the ingredients to a large serving platter or bowl.
- Garnish the salad with the feta, pistachios, mint and basil. Refrigerate 30 minutes then serve.
Notes
Storage Tip: The salad lasts around 2 days in the refrigerator.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 188
- Sugar: 19g
- Sodium: 226mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 8mg