Melon salad with lime, chilli and cilantro

melon-salad-with lime

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.

Melon salad with lime, chilli and cilantro topping

Serves two as a main or four as a side. 


4 cups cubed or balled melon from cantaloupe, honeydew and watermelon
juice of one lime
2 tbsp lemon olive oil, for e.g. from O&Co.
half to 1 tsp chilli powder
coarse salt, to taste (the feta also adds saltiness so don’t overdo it…)
1 – 2 tbsp roasted, salted pumpkin seeds (or try pistachios)
1 large handful of fresh cilantro (coriander), chopped
100 grams Salakis cubed feta (as described above)


  • Mix the melon pieces in a large serving bowl or dish. Squeeze over the lime juice, sprinkle with the salt and chilli powder and then scatter the feta, cilantro and pumpkin seeds on top. Serve chilled.

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