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The starter, Light and fresh

Melon, feta and mint salad

Melon, feta and mint salad is a fresh starter for 6 people, with 25 minutes of hands-on work and prep done in the morning for dinner. Very easy and under €2 per person, it depends on ripe, well-chilled melon and feta kept in its brine until the last moment. The key is skipping the salt entirely, since the feta already brings plenty.

Cold ripe melon, salty feta and fresh mint, the salad that tastes like summer on a patio.

Melon, feta and mint salad
For
6 people
Work
25 min
Total time
30 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.90
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Sweet melon, salty feta and a hit of mint, this is the combination that always works in summer. Cold melon balls against still-soft feta create a contrast of temperature and texture that wakes up the appetite before a heartier main course.

It's the ideal starter for a dinner on the patio or a family lunch in the sun. Served in shallow bowls, it's largely make-ahead and leaves plenty of room for a more involved main, like grilled fish or something off the barbecue.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, scoop the melon into balls, let it drain in the fridge and make the lime dressing. Just before guests arrive, crumble the feta and chop the mint, keeping them separate from the melon. At serving time, toss everything together in chilled shallow bowls and season generously with pepper.

The ingredients

6 people

Fruits and vegetables

  • Cantaloupe melons 2
  • Fresh mint 1 bunch
  • Lime 1

Dairy

  • Feta 300 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the melons in half, remove the seeds and scoop out balls with a melon baller.

    Pick melons that feel heavy and smell sweet near the stem, that means they're ripe.

  2. Drain the melon balls in a colander in the fridge, and save the juice for cocktails at the aperitif.

    Well drained melon won't water down the feta when you serve.

  3. Mix the olive oil with the lime juice and zest in a bowl.

    Lime brings out the melon's flavor far better than lemon does.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Crumble the feta into large chunks and finely chop the mint.

    Keep the feta in its brine until the last moment so it stays soft.

When it's time to serveThe final touches, right in front of your guests.

  1. Toss the melon, feta and mint with the dressing, season generously with pepper and serve in shallow bowls.

    Don't add salt, the feta is already salty enough.

Our tips to get it right

  • Pick two ripe melons of similar size so your melon baller scoops come out even.
  • Make the lime dressing well ahead of time so the flavors have a chance to meld.
  • Always serve in chilled shallow bowls, melon warms up fast once it's plated.

The variations

  • Swap the feta for fresh buffalo mozzarella for a milder, less salty version.
  • Add a few slices of prosciutto for a heartier version, great as a starter for a family meal.
  • For kids, serve the melon and feta separately on skewers, without the lime dressing.

What to serve it with

  • A well-chilled rosé
  • Grilled bread toasts
  • Mint infused lemon water

Storage

Cut melon keeps for 1 day in the fridge in a sealed container, but the assembled salad is best eaten the same day. It doesn't freeze and shouldn't be reheated.

Questions about this recipe

Can I use a different melon instead of cantaloupe?

Yes, a galia or honeydew melon also work well, as long as it's ripe and sweet. Avoid melons that are still green, they won't have enough flavor to carry the feta and mint.

How do I keep the salad from getting watery on the plate?

The key step is draining the melon balls in the fridge for several hours before serving. Also keep the feta in its brine until the last moment so it doesn't release liquid too soon.

How should I plate this salad for a dinner party?

Serve it in individual shallow bowls rather than one big platter, so the melon stays cold until the last bite. A few whole mint leaves on top are all you need for garnish.

Can I make this salad for more than 6 people?

Yes, just scale up the melon, feta and mint proportionally to your guest count. Keep the same dressing ratio so you don't drown the salad.

Can a melon, feta and mint salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a melon, feta and mint salad?

Allow 30 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a melon, feta and mint salad?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a melon, feta and mint salad cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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