Melon, Strawberries, and Whipped Feta Salad with Basil Vinaigrette
Ingredients
- 2 cups diced cantaloupe
- 2 cups diced honeydew
- 2 cups diced watermelon
- 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, plus more to taste
- 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
Instructions
- 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!