Grandma Karen's
Fruit Salad Greek Style

Fresh fruit is always a treat.  This zesty version is especially delicious.

About this recipe

Fresh fruit is always available, but summertime (for those of us in Michigan) brings an abundance of locally grown fresh fruit.  There are countless ways to create fresh fruit salads, new ideas always seem to be welcome.  This version, inspired by a recipe published in Bon Appétit magazine a few years ago, gets extra layers of flavor from the cheese, red pepper, and extra virgin olive oil.

Oh, and be sure to use your very best extra virgin olive oil!

Ingredients

  • 1 honeydew melon
  • 1 cantaloupe melon
  • 1 cup fresh blackberries
  • 1 large shallot, thinly sliced
  • extra virgin olive oil
  • 2 lemons
  • 4 ounces feta cheese
  • crushed red pepper
  • kosher salt

Directions

  1. Halve the melons and remove the seeds.  Slice each half into quarters.  Using a sharp paring knife, remove the peel from each quarter in one piece.  Then, cut the melon wedges into one-inch cubes (or "pseudo-cubes" since several pieces will be triangular).
  2. Place the melon pieces in a large bowl, add the juice of 2 lemons, and mix gently.
  3. Arrange the fruit on individual serving dishes, or one or more larger serving platters.  Add the berries, shallot slices, and cheese (either chunks or crumbles).
  4. Finish by generously drizzling the salads with extra virgin olive oil, and then sprinkling lightly with salt (see Notes) and red pepper flakes.
Fruit Salad Greek Style.

Notes

  • Any variety of melon or berry can be substituted for those mentioned here.
  • I prefer to use black lava salt instead of kosher sald.  Sprinkled over the salad moments before serving, it adds color and a capricious crunch. 
Posted: May 2015.