Generally melons appear after supper on an Italian table or wrapped with prosciutto, but my Honeydew Melon Salad is adds a touch of savoury to any table. I love all types of fruit and I am trying to get in more at the table. This salad combines the sweetness of the melon with some beautiful salty Kalamata olives and fetta. Once again Greeks ingredients come to my Italian table.
Melons and the Italian Table
My earliest memories of melon comes from the outside tables set out in Little Italy. You went from house to house stopping, sitting, chatting and eating. We always had honeydew and cantaloupe. My favourite melon is the yellow one from Sicily and is the symbol of summer in Sicily. It has a white flesh and sweet taste. It contains many vitamins, fibre and minerals. In the early days, Sicilians put the melon inside stockings and hung it on their balconies. It was traditional to serve it on Christmas today. On a hot Sicilian day, I love some melon, wine, bread and cheese for lunch. Oh take me back to Sicily please.
Another fruit salad on my blog check https://recipesatmytable.com/avocado-fruit-salad/
Ingredients for Honeydew Melon Salad
- 2 cups diced honeydew melon
- 1 cup blueberries
- 1/2 red onion thinly sliced
- 1 cup Greek Kalamata olives
- juice of 1/2 a lemon and the zest
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and pepper
- 1/2 cup crumbled feta cheese
- chopped parsley
Process
Cut up your honeydew into small cubes or uses a melon baller. After scooping out the pulp of the melon, keep it for serving the salad..
Add in the blueberries.
Go in with the olives and then make slivers of your red onion using the potato peeler method.
Put in the feta next and sprinkle with the Italian seasoning.
Mix the olive oil, lemon juice, zest and honey. Mix the dressing and pour it over the ingredients and toss. Place the tossed ingredients back into the melon shell.
Published by