epicurious4.0
Salted Melon Salad with Jalapeños and Feta
A simple combination of shallots, chile, and loads of acid, fat, and salt transforms any mediocre melon into something juicy and joy-inducing. Feta helps too.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Toss 1 large shallot, thinly sliced into rings, 1 large jalapeño, thinly sliced into rounds, and ¼ cup fresh lemon juice in a medium bowl to combine. Let sit 5–⏱️ 15 minutes to lightly pickle.
large shallot, thinly sliced into rings1large jalapeño, thinly sliced into rounds1
2
Add ½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3x1" pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. extra-virgin olive oil to shallot mixture and toss to combine. Let sit 5–⏱️ 10 minutes.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. extra-virgin olive oil, plus more for drizzling3 Tbsplarge shallot, thinly sliced into rings1
3
Transfer salad to a large shallow bowl or platter and top with 6 oz. feta, broken into large pieces. Drizzle more oil over and sprinkle with flaky sea salt.
. feta, broken into large pieces6 ozFlaky sea salt
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