We’re declaring this the summer of salads—mostly because it’s way too hot to turn the oven on. But this bright, colorful cantaloupe salad is so good, we may just need to keep it on the menu all year round. The sweetness of the cantaloupe is perfectly balanced with the salty feta cheese and crunch of tart pickled red onions. Try it out for your next summer soiree, for an easy weekday lunch, or as a simple side dish for your MDW and 4th of July festivities.

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What you’ll need to make cantaloupe salad with feta and pickled red onions:

For the pickled red onions:

1 red onion, thinly sliced
2 tablespoons lemon juice, about half a lemon
2 teaspoons salt
1 teaspoon sumac, optional

For the salad:

1 cantaloupe, cubed
4 ounce block feta
1/2 cup mint leaves

For the dressing:

1/4 cup olive oil
2 tablespoons lemon juice, about half a lemon
2 tablespoons honey
Salt and fresh ground black pepper to taste

How to prepare cantaloupe salad with feta and pickled red onions:

For the pickled red onions: Thinly slice red onions against the grain into half moons. Place in a medium bowl, add salt, lemon juice, and sumac. Toss to coat and separate each piece of sliced onion. Set aside. (You’ll likely have leftovers, store them in an airtight container for up to a month.)
For the dressing: In a large mixing bowl, whisk olive oil, lemon juice, honey, salt, and black pepper until mixture comes together and emulsifies. Set aside.
For the salad: Wash and destem mint leaves. Slice cantaloupe into halves, scoop out all the seeds in the center, slice a thin layer of the outer dome, exposing the flesh, then set the cantaloupe face down and cut the green skin section by section, completely removing the outer layer. Cut the cantaloupe into 2 inch cubes, then add to the bowl with the dressing.
Into the same bowl, add half of the mint leaves, pickled red onions, and feta, crumbing the cheese, and toss. Transfer to a serving platter, garnish with the reserved mint leaves, and serve immediately.

Get the recipe for cantaloupe salad with feta and pickled red onions:

Cantaloupe Salad with Feta and Pickled Red Onions

Author: Misfits Market

Print Recipe

Ingredients

Scale

Pickled red onions

1 red onion, thinly sliced
2 tablespoons lemon juice, about half a lemon
2 teaspoons salt
1 teaspoon sumac, optional

Cantaloupe salad

1 cantaloupe, cubed
4 ounce block feta
1/2 cup mint leaves

Dressing

1/4 cup olive oil
2 tablespoons lemon juice, about half a lemon
2 tablespoons honey
Salt and fresh ground black pepper to taste

Instructions

For the pickled red onions: Thinly slice red onions against the grain into half moons. Place in a medium bowl, add salt, lemon juice, and sumac. Toss to coat and separate each piece of sliced onion. Set aside. (You’ll likely have leftovers, store them in an airtight container for up to a month.)
For the dressing: In a large mixing bowl, whisk olive oil, lemon juice, honey, salt, and black pepper until mixture comes together and emulsifies. Set aside.
For the salad: Wash and destem mint leaves. Slice cantaloupe into halves, scoop out all the seeds in the center, slice a thin layer of the outer dome, exposing the flesh, then set the cantaloupe face down and cut the green skin section by section, completely removing the outer layer. Cut the cantaloupe into 2 inch cubes, then add to the bowl with the dressing.
Into the same bowl, add half of the mint leaves, pickled red onions, and feta, crumbing the cheese, and toss. Transfer to a serving platter, garnish with the reserved mint leaves, and serve immediately.