summer melon with cucumber and feta

ve never been to Greece, but my brother Brendan took a trip there a few years ago. In addition to bringing home some really nice olive oil for me, he sent plenty of pictures of all the incredible Greek food he was enjoying, especially the simple cucumber and feta salads. They were his favorite! Since Bren loved them so much, I wanted to make my own version, and I couldn’t help but add a colorful twist. Joining the cucumbers are chunks of sweet summer melon along with a simple minty vinaigrette, pistachios, and, of course, plenty of delicious feta cheese! I like to use Persian cucumbers since they’re smaller and less watery than other varieties. This one may be easy, but I promise you: no boring salads. Ever NOTE Toasting nuts and seeds is an extra step, but worth it—it emphasizes the warm flavors. Just place them in a dry skillet over medium-low heat and stir (constantly!) until they’re fragrant and a shade or two darker, 3 to 5 minutes. Watch closely—they can go from perfectly toasted to black and very burned in a flash. I know from experience…

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Step 1

1. In a large serving bowl, combine the melon, cucumbers, and basil.

Step 2

Gently toss to mix.

Step 3

2. To make the vinaigrette, in a medium bowl, whisk together the olive oil, lemon juice, honey, mint, and chives. Season with red pepper flakes, salt, and pepper.

Step 4

3. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the feta and pistachios, then drizzle the remaining vinaigrette over the top. Garnish the salad with more basil before serving