It's official - I am already complaining about the heat. Sure, only a few months ago we were warming our fingers over the market bonfire, but now it's just. too. hot. Waaaaah. Unfortunately, life continues as usual even in extreme circumstances, and families have to eat. I have put a moratorium on any and all oven usage for now, and am reveling in the challenge of seeing how long we can go without heating anything up. Here is a new favorite recipe, as it includes ingredients that can almost all be found at market, and is eaten CHILLED. mmmmm. So here it is - the Summer Melon Salad. Enjoy!
- 1 cup Falcon Ridge cantaloupe, cut into small cubes
- 1 cup Tubby Creek cherry tomatoes, halved
- 1 cup Yang Farms cucumbers, cut into thin coins (about 1/8" thick) or English cucumber, cut into half lengthwise and then half moons 1/8" thick
- 1/2 cup feta cheese, crumbled or cubed, or to taste (I recommend splurging a little on good-quality feta; it's worth it)
- 1/4 cup Delta Sol Farm fresh mint, leaves roughly chopped or torn
- 1/4 cup extra-virgin olive oil
- 1 tablespoon harissa
- 1 teaspoon North Memphis Farmers Collective honey
- Freshly squeezed lemon juice
- Sea salt and freshly ground black pepper
- Mix the cantaloupe, cherry tomatoes, cucumbers, mint, and feta in a bowl.
- In a small bowl, whisk the extra-virgin olive oil with the harissa and honey.
- Drizzle the harissa-honey dressing over the salad, a little at a time, tasting as you go. Season to taste with salt, a little freshly ground black pepper, and lemon juice. Toss to combine.
- This salad can be assembled in advance and chilled, though I like to add the tomatoes at room temperature. The flavors get even better after they've had a chance to mingle.