Melon Greek Salad

This summer twist on the classic Greek salad will be the highlight of your next BBQ or picnic. A trio of melons (watermelon, honeydew, and cantaloupe) joins crisp cucumbers, savory Kalamata olives, aromatic red onion, and salty feta cheese wedges. The vinaigrette, made with our Watermelon Rosé Infused Fruit Vinegar and Arbequina Extra Virgin Olive Oil, adds even more festive and fruity flavor.

Serves 4-6 

Ingredients: 

Vinaigrette: 

1/4 cup Watermelon Rosé Infused Fruit Vinegar 

1/4 cup Arbequina Extra Virgin Olive Oil 

1 teaspoon Dijon mustard 

1/4 teaspoon dried oregano 

Pinch of crushed red pepper flakes 

Fleur de Sel or black pepper, to taste 

Salad: 

1 cup watermelon, diced 

1 cup cantaloupe, diced 

1 cup honeydew, diced 

1 cup cucumbers, sliced 

1/4 cup kalamata olives, drained 

1/4 cup red onion, peeled and sliced 

2 tablespoons pepperoncini, chopped 

Feta cheese, cut into wedges 

Fresh oregano leaves, for garnish 

Instructions 

Place Watermelon Rosé Infused Fruit Vinegar, Arbequina Extra Virgin Olive Oil, mustard, oregano, and pepper flakes in a medium bowl and whisk to combine the vinaigrette. Refrigerate until ready to serve. 

Place watermelon, cantaloupe, honeydew, cucumbers, olives, red onions, and pepperoncini in a large bowl. Add half of the vinaigrette to the bowl and toss to coat. 

Transfer the salad to a serving platter and top with feta and fresh herbs. Serve with the remaining vinaigrette on the side. We recommend serving this salad with some toasted pita on the side for dipping and dunking.