Ok, I admit it, I am really into the summer salads this year. Actually, I am always into them, but this year I seem to be pumping out the recipes right and left. Which works out pretty great for me as I eat them after I photograph them:) I’m pretty excited about this Summer Melon Salad. It’s refreshing, light, sweet and salty. It’s just dreamy. I hope you love it as much as I do.
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What’s in The Summer Melon Salad?
Peppery baby arugula, sweet diced watermelon, juicy cantaloupe, creamy feta and salty pistachios! And if that weren’t enough, it’s all drizzled in my favorite summer salad dressing, white balsamic vinaigrette!
THE WHITE BALSAMIC DRESSING:
If you have a favorite white balsamic vinegar, have at it. If not, here is my two cents. When making any recipe with so few ingredients it is important to make sure those ingredients are very high quality. I can’t rave enough about the Prelibato White Balsamic Vinegar we use here at The Organic Kitchen…it’s smooth and creamy unlike most of the acidic white balsamic vinegars found at the grocery store, which are usually a blend of white grapes and distilled vinegar. Prelibato White Balsamic vinegar is made from white or golden grapes which are aged in wooden vats for 12 years to develop a silky smooth flavor.
What to Serve it With:
Love Melons and Want More Recipes?
Try my Easy Watermelon Wedge Salad!
The Recipe: Summer Melon Salad
A refreshingly light summer salad that takes minutes to assemble!
- 5 ounces baby arugula
- 1 1/2 cups diced cantaloupe
- 1 1/2 cups diced watermelon
- 1/2 cup crumbled feta
- 1/3 cup roasted salted pistachios, chopped
- 1/3 cup good quality extra virgin olive oil
- 3 Tablespoons good quality white balsamic vinegar
- sea salt and freshly ground black pepper, to taste
Place arugula on platter, add melons, sprinkle with cheese and pistachios. Whisk together olive oil and vinegar, add sea salt and pepper, whisk again. Dress salad and toss. Add more sea salt and pepper if needed. Serve and enjoy.
MAY I PLEASE ASK A FAVOR?
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