This salad just shouts SUMMER! It’s based on one of the many wonderfully tasty and inventive recipes from Smitten Kitchen.
It combines seasonal fruit — in this case, watermelon, cantaloupe and honeydew and even a few pieces of pineapple, but as the original recipe suggests, you can substitute other fruit or even seasonal vegetables because they should all work deliciously with the zesty topping.
I substituted the recommended cotija cheese because I really like feta, specifically Salakis “würfel” (diced) feta with red and black peppercorns in a light rapeseed oil dressing (I found it at Co-op though it may be available elsewhere). This variation is lighter and less oily or rich than in its other permutations.
I also did a “no-no”, adding salted, UNroasted pepitas (pumpkins seeds), which got a bit soggy once mixed in. So next time I will use the recommended roasted pepitas or maybe roasted, salted pistachios.
Finally, I upped the amounts on some ingredients and also added a little lemon olive oil for a bit of citrusy richness. I hope you enjoy it.