Cantaloupe Salad with Feta and Crushed Pistachios

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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.




  • 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


  • 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


  1. In a large bowl, whisk together the dressing ingredients until combined. Taste and adjust the seasoning, if necessary.
  2. 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.
  3. Garnish the salad with the feta, pistachios, mint and basil. Refrigerate 30 minutes then serve.


Storage Tip: The salad lasts around 2 days in the refrigerator.