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Top down view of cantaloupe salad with feta, olives and lemon wedges on white oval platter.
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Cantaloupe Salad with Feta, Olives and Walnuts

This cantaloupe salad features fresh, sweet cantaloupe, salty feta, savoury green olives and crunchy walnuts for a surprisingly delicious summer dish. Simple to prepare and ready in minutes!
Course Light Meal, Salad, Starter
Cuisine gluten free, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 249kcal
Author Monika Dabrowski

Equipment

  • Large plate/platter
  • Small bowl

Ingredients

  • 1 cantaloupe             
  • 3.53 ounces feta cheese or to taste, crumbled or cubed
  • 16 green olives leave whole or chop
  • ⅓ cup walnuts or to taste, chopped
  • 1½ tablespoons mint leaves finely chopped
  • ½ teaspoon red pepper flakes
  • Zest of 1 lemon

For the dressing

  • 1½-2 tablespoons extra virgin olive oil or to taste
  • 1½ teaspoons honey
  • 1 tablespoon white balsamic vinegar or to taste, see *Notes
US Customary - Metric

Instructions

  • Make dressing: Combine the oil with the balsamic vinegar and honey. Set aside.
  • Prepare cantaloupe: Cut the cantaloupe in half, scoop out and discard the seeds, then cut into about 1.5-inch wedges and slice off the skin. Cut each wedge into 4-5 pieces and spread over a large platter.
  • Add dressing: Scatter about 1 tablespoon of the mint over the cantaloupe and add ⅔ of the dressing. Stir thoroughly.
  • Assemble and serve: Top the cantaloupe with the feta, olives and walnuts. Scatter the rest of the mint, lemon zest and red pepper flakes over the top. Drizzle with the remaining dressing and serve with lemon wedges.
    TIP: I like to serve this salad on top of a large platter, but if you prefer to stir the ingredients and serve the salad in a bowl I recommend using a large, shallow bowl.

Notes

  • You can cut the cantaloupe into wedges, smaller pieces or scoop out the flesh using a melon baller.
  • Remove excess moisture from the feta and olives by patting them dry with a paper towel before adding into the salad.
  • I don't usually add salt to this salad as it contains feta and olives, which are both salty, but you can season it according to taste.
  • This fresh cantaloupe salad is best served immediately.
  • *You can use another sweet, mild vinegar, such as rice vinegar, or lemon juice, instead.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 17g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 582mg | Potassium: 303mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4991IU | Vitamin C: 16mg | Calcium: 160mg | Iron: 1mg