This recipe is my riff on the classic pairing of juicy summer melon with feta. I've added cherry tomatoes and Persian cucumbers as complementary flavors and textures, but what really elevates the salad is the harissa-honey dressing and the mint: the dressing packs a punch and coats the entire salad with a sweet heat, while the mint provides a fresh, cooling effect.
Aside from requiring no cooking, the beauty of this salad is that it can be made ahead and served at room temperature; it'd also be great for a picnic. I've suggested measurements below for serving six people, but really, no measuring is required. Just use equal parts melon, tomato, and cucumber, and crumble as much or as little feta on top as you'd like. For the harissa-honey dressing, taste your harissa first because the amount of heat varies tremendously by brand. —EmilyC
This is a sprightly and satisfying salad, bright in color and in flavor. I love the idea of combining sweet cantaloupe with harissa. The contrasting sweet, salty, tart, and spicy flavors combine into a beautiful and harmonious whole -- the mint, lemon, and spice tame the sometimes cloying sweetness of the cantaloupe, while the salty feta adds depth. I added the mint just before serving to avoid bruising. I doubled the recipe and couldn't stop eating it. Actually, I can't wait to finish writing this review so I can sneak into the kitchen and have at it. Everyone's in bed: it's just me and the salad now. —creamtea
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