A sunny, spontaneous salad that brings together the juiciness of tomatoes, the sweetness of UNS Yellow Muskmelon, and the briny hit of feta — all tied together with herbs, oil, and a splash of vinegar. There’s no strict structure here, just good summer energy and a plate full of flavor.
Ingredients
- 1/2 UNS Yellow Muskmelon, peeled and shaved into ribbons
- 2 large ripe tomatoes, cut into chunks or wedges
- 1/3 cup Greek-style feta, crumbled
- 1 cup Fresh oregano leaves (or basil, if you're vibing that way)
- 1/2 tsp nigella seeds (optional, but delightful)
- 1.5 tbsp extra virgin olive oil (drizzle generously)
- 1 tsp red or white wine vinegar
- Salt and freshly cracked black pepper, to taste
Method
- Prep the Produce: Use a veggie peeler to create long, tender ribbons of UNS Yellow Muskmelon. Cut your juicy tomatoes into irregular, rustic chunks.
- Assemble the Salad: Scatter the melon ribbons and tomato chunks across a serving plate. No need to overthink the layout — rustic looks great.
- Add the Feta & Herbs: Crumble feta over the top, then sprinkle with fresh oregano leaves (or basil if that’s what you’ve got). Add nigella seeds for a subtle pop, if using.
- Dress with Boldness: Drizzle everything with a good glug of olive oil and a splash of vinegar. Finish with salt and plenty of freshly cracked black pepper.
- Serve: Serve immediately, preferably outdoors with a cool breeze and a drink in hand. It’s not just a salad, it’s the vibe.
