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Food52’s Healthiest: Summer Melon Salad with Harissa, Feta, and Mint


Every Tuesday, we scan Food 52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
(Photo: James Ransom for Food52)
(Photo: James Ransom for Food52)

Every Tuesday, we scan Food 52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

Food52The refreshing summer salad recipe features vitamin A-rich melon. Some studies suggest that increasing vitamin A intake can help boost your skin’s natural sun protection–great news, as the best way to enjoy this salad is al fresco.

Summer Melon Salad with Harissa, Feta, and Mint

Serves 6

1 cup cantaloupe (watermelon could be substituted), cut into small cubes
1 cup cherry tomatoes, halved
1 cup Persian cucumbers, cut into thin coins (about 1/8″ thick) or English cucumber, cut into half lengthwise and then half moons
1/2 cup feta cheese, crumbled or cubed, or to taste
1/4 cup fresh mint, leaves roughly chopped or torn
1/4 cup extra-virgin olive oil
1 tablespoon harissa (or to taste)
1 teaspoon honey
Freshly squeezed lemon juice
Fleur de sel (or other sea salt) and freshly ground black pepper

1. Mix the cantaloupe, cherry tomatoes, cucumbers, mint, and feta in a bowl.

2. In a small bowl, whisk the extra-virgin olive oil with the harissa and honey.

3. Drizzle the harissa-honey dressing over the salad, a little at a time, tasting as you go. Season to taste with fleur de sel, a little freshly ground black pepper, and lemon juice. Toss to combine. The flavors will pop when you get the right amount of seasoning!

4. This salad can be assembled in advance and chilled, though I like to add the tomatoes at room temperature. The flavors get even better after they’ve had a chance to mingle.

More reading from Food52.com:

 Clotilde Dusoulier’s Green Pancakes
Dinner Tonight: Dad’s Favorite Seafood Stew + Grilled Corn with Basil Butter