The Lemon Apron

Melon and Feta Tetris Salad

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I just couldn’t help myself, I just had to name this salad Tetris!

The weather has warmed up, so it’s time to pull out the melon salads.  Simple combinations of melon, feta, olives, red onions, and various add-ons are just some of the most refreshing flavours we can enjoy this time of year.  The melon has the best hydrating feature, as does the cucumber, and the play of the salty feta and briny olives is magnificent.  I already have two version up on the blog: Watermelon, Feta and Olive Salad, and a Honeydew and Cucumber Salad with Feta.  So this time around I decided to combine the two into one!

Thank you Ilana Freddya!

Years ago I pinned an inspiring shot of a composed salad, with very similar ingredients.  It came from food photographer, Ilana Freddye, seen here.  She published it way back in 2012, and I am finally getting around to using it to inspire today’s composition.  Imitation is the sincerest form of flattery 😀  All credit goes to Ilana!  Her version used watermelon, avocado, feta and radish.  She serves hers as a simple first course, sprinkled with mint, chives and salt and pepper. And of course, it totally reminded me of Tetris! Did anyone else get lost playing Tetris? Trying to fit all those coloured tiles into shapes before the timer ran out!?

What Ingredients Will Work for This Salad?

Obviously, Melon is the first ingredient in the title, so use whichever melon floats your boat.  Watermelon, Honeydew, Canteloupe, etc all work great.  Dragon Fruit would also be great.  As would kiwi (hmm, i’m seeing a summer composed fruit salad happening in my head!)

Feta is the next ingredient. But you could substitute with firm goat cheese, manchego, even cheddar or mozzarella.

Radishes, cucumbers, cherry tomatoes, strawberries, avocado all would work great in this salad. 

The goal is to cut all the ingredients into 1 inch cubes, or thereabout. If you purchase any of the melons already cubed, use the size in the container as a guide for the remaining ingredients.  If the cherry tomatoes or strawberries you are using are on the large size, feel free to slice them in half.

Red onion rings, olives, basil and mint are fabulous as flavour finishers.

The Perfect Salad Dressing/ Marinade for This Salad

I’m sticking to the Honey Lemon Vinaigrette that I use in the Honeydew and Cucumber Salad with Feta.  It is a simple combination of olive oil, freshly squeezed lemon juice, honey, salt, and pepper. And when it comes to adding the salt and pepper, don’t hold back.  Start with a 1/4 tsp of each but expect to use more, they should be there to play against the honey. Too little and the dressing will taste weak.

And the finishing touch just before serving is Sumac!  It has a bright citrus punch that works as the perfect finishing accent to this salad.

You can have everything sliced up and stored in a container till needed.  You can make the dressing in advance. You can even dress the ingredients ahead of time, the dressing will work as a fantastic marinade. I wouldn’t necessarily do this two days in advance! But even the morning of is great. Then all you need to do is play with your food as you arrange the cubes on a platter.  Finish with the onion rings, mint or basil and finish with the sumac. And if you aren’t into playing with your food, just dump it into a bowl and call it a day.  Because it keeps so well, this is a great picnic salad!!

Amounts Needed

For a salad that will feed four as a first course, or six as a small side, you will want about two cups of watermelon, 1/4 each of a medium honeydew and canteloupe, two persian cucumbers, 6 radishes, 10-12 cubes of feta, and a handful of olives.  Obviously this is a very loose salad ingredient list.  Play it by ear.  If your crew really likes feta, go with more! No olive lovers, no worries!

Finishing Touches

Don’t put the sumac on too early, it will start to bleed.  Wait until just before serving to sprinkle it over everything. The same goes for certain types of dark olives, their brine may bleed into the feta etc if left too long in a container before serving.  

If there are leftovers, they will actually keep great overnight in the fridge in a sealed container.  I can nibble on the leftovers for breakfast, etc!

For the bits of melon that don’t make it into the salad, you can save to add to smoothies, or make Agua Fresca with (this makes for the perfect summer drink, even spiked with a little gin or tequila!)

Here are some great meals to serve this salad with: Cuban Mojo Chicken Legs   Mediterranean Pork Souvlaki wtih Labneh Tzatziki      Sumac Lamb Chops with Lemon Tahini Dipping Sauce    

Love Jen

5 from 2 votes
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Melon and Feta Tetris Salad

A fun way to present a summer classic, the melon and feta salad. Red onions, olives, mint and cucumber all bring their flavours. A wonderfully easy honey lemon vinaigrette and sumac finish this composed salad perfectly.
Course Salad
Cuisine North American
Keyword cucumber, feta cheese, honey, lemon, melon, mint, radishes, salad
Prep Time 30 minutes
Assemble Time 20 minutes

Ingredients

  • 2 cups 1 inch cubed watermelon
  • 1/4 medium canteloupe 1 inch cubed
  • 1/4 medium honeydew melon 1 inch cubed
  • 2 mini or Persian cucumbers cut into 1 inch lengths and trimmed on the sides if needed
  • 1 cup 1 inch cubed Feta approximate
  • 6-10 radishes cut into 1 inch cubes or thereabout
  • 1/3 cup black or kalamata olives
  • 1/4 red onion cut into thin rings
  • fresh mint chopped for garnish
  • flakey sea salt and coarse black pepper for finishing
  • 1/2 tsp sumac for finishing

Honey Lemon Vinaigrette

  • 1/2 cup olive oil
  • 3 tbsp fresh lemon juice
  • 2-3 tbsp runny honey
  • salt and pepper

Instructions

Honey Lemon Vinaigrette, made in advance

  1. Whisk all the vinaigrette ingredients together. Taste and re-season as desired.

  2. This can be stored in the fridge till needed. Bring to room temperature before using.

Salad

  1. Arrange the melons, cucumbers, feta and radishes onto a platter.
  2. Scatter the olives and red onions over everything.
  3. Drizzle with the dressing. Finish with the mint and a sprinkling of flakey salt and coarse pepper. This can sit for a while before serving. If you are preparing this in advance, you may hold off on the mint and salt and pepper. Also, at the very end, sprinkle sumac over everything.
  4. Leftovers can be stored in a sealed container in the fridge, it keeps quite well.
  5. For more suggestions and ideas see the blog post.

Reader Interactions

Comments

  1. 5 stars
    I haven’t tried this yet, but will be making it soon! It is so appealing looking. It really is stunning! Beautiful presentation!

    Reply

    • Hi Judith, it’s so much fun to make! And easily customizable, depending on what you have on hand, or what everyone likes. And a great dish to create with the kids. Have fun cooking! Love Jen

      Reply

    • Hi Tiffany, oh yes, this would make an amazing appetizer. You could even make it part of a spread, and include small toothpicks for serving. Have fun! Love Jen

      Reply

    • Hi, would be nice if you showed your name. As I mentioned in my blog post, I gave credit to the one who inspired me, Ilana Freddya. Her recipe was posted back in 2012. I’m not sure when Jessica posted her version (have never seen it) but perhaps she was also inspired by Ilana? If you know my blog at all, you would realize that I always give credit to the inspiration where due. In fact, I am sure that I have mentioned Jessicas’s name in a blog or IG post over the years. This recipe is actually a combination of two of my older recipes, one being my melon baller Honeydew and Feta salad. If I see anyone use a melon baller for a salad in the future, should I demand that they give me credit? I’m not going to worry about such things. We all inspire each other. Love Jen

      Reply

      • Well said Jen, in reply to anonymous.
        I have not seen this post before but shall credit you with the recipe., this is what we all do…share. Yummy, how wonderfully refreshing, it’s right up my boulevard!
        Sally.

        Reply

        • Hi Sally, thank you for your kind words. Yes, we don’t create in a vacuum, we all inspire each other, and to credit those who spark our ideas deserve to be included when we create. We love this salad and all the versions, all summer long! Love Jen

          Reply

  5. ,gorgeous and no doubt tasty,just wondering where do strawberry figure in? see them in first picture of ingredients and think it would be great addition.

    Reply

  6. Most delicious and very fun to make salad !! Thank you for always inspiring with your amazing food and blog !

    Reply

    • Hi Leah, all you need to do is cut the melon in half, scoop out any seeds depending on the melon, and then cut into 1 inch thick slices. Cut those slices into 1 inch cubes, saving the remaining bits for agua fresca or smoothies. Hope this helps, Love Jen

      Reply

    • Hi Vanessa, if you have made extra and want to store it in the fridge, it should keep for a day or two. After that the dressing will start to break down the melon etc. It really also depends on how ripe the fruit is that you are using. Hope this helps. Love Jen

      Reply

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