CUCUMBER, MELON AND FARRO SALAD WITH FETA
This is the quintessential summer salad--the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
- Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
- Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.
SAVORY CANTALOUPE AND FETA SALAD RECIPE - (4/5)
Provided by Lauren_Jorgensen
Number Of Ingredients 9
Steps:
- Whisk together the lime juice, balsamic, and olive oil. Add the red onion and salt. Roughly 20 minutes before serving, toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the ground pepper. To make ahead, simply prepare the fruit and feta, and add the dressing just before serving.
CANTALOUPE SALAD
Steps:
- Combine all the ingredients in a large serving bowl and garnish with mint sprigs. This is an easy one!
CANTALOUPE, SOPRESSATA AND FETA SALAD
A refreshing summer salad, from our local upscale grocery store. The sweetness of the cantaloupe balances the mild heat of the sopressata. If you don't care for feta, you could sub any fresh cheese, mozzarella, provolone or asiago would be divine.
Provided by MNLisaB
Categories Melons
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Combine cantaloupe chunks, sporessata and basil in a large salad bowl.
- In a small bowl, whisk lemon juice, olive oil, salt and pepper.
- Pour dressing over cantaloupe mixture, toss to coat.
- Sprinkle with feta cheese and serve.
WATERMELON AND FETA SALAD
A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Drop the basil leaves over the watermelon and feta. Serve immediately.
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