Melon, Strawberries, and Whipped Feta Salad with Basil Vinaigrette

Melon, Strawberries, and Whipped Feta Salad with Basil Vinaigrette

Servings 4 Servings


  • 2 cups cantaloupe, diced
  • 2 cups honeydew. diced
  • 2 cups watermelon, diced
  • 2 cups sliced strawberries
  • ¼ cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Urfa chile pepper flakes, optional
  • ½ teaspoon flaky salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoon finely chopped pistachios
  • ¼ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • Whipped Feta:
  • 8 ounces feta cheese, plus 2 tablespoons of brine water
  • ¼ cup plain Greek yogurt, plus more if desired
  • 2 tablespoons olive oil
  • Basil Vinaigrette:
  • 2 cups fresh basil leaves, stems removed
  • 1 shallot, chopped
  • 1 clove garlic
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1 teaspoon salt
  • pinch red pepper flakes
  • ½ cup olive oil


  • In a large bowl, combine the melons, strawberries, vinegar, olive oil, chile pepper, if using, salt, and black pepper. Set aside and marinade for 30 minutes, or longer.
  • For the whipped feta, combine feta, yogurt, and olive oil in a blender or food processor and pulse until smooth and creamy. Set aside.
  • For the basil vinaigrette, combine basil leaves, shallots, garlic, vinegar, salt, red pepper flakes, and olive oil, in a blender or food processor and blend until smooth. Season to taste, if needed.
  • To assemble the salad, spread the whipped feta on the bottom of a flat plate. Top with the fruit and spoon as much vinaigrette desired over the fruits and the feta. Garnish with pistachios, basil, and mint. Enjoy!

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