Picking a perfectly ripe summer melon is like folding a fitted sheet—forever a struggle. Here’s a salad that can save even the most mediocre specimen. A simple combination of sharp shallot and hot green chile generously dressed with lemon, olive oil, and salt will transform that subpar fruit into something juicy and joy-inducing. Salty crumbles of feta help too. Instead of cantaloupe, try honeydew, Hami melon, or even ripe papaya or mango, which will also take brilliantly to this treatment.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Recipe notes
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