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.