Sweet, creamy, salty, crunchy, spicy—this salad has it all in terms of flavor and texture. Make sure your grill is very hot to get grill marks on the cantaloupe quickly before the fruit turns mushy. And don’t skip soaking the shallots—the vine- gar diminishes their sharp bite and gives them a pickled flavor. Nutritional bonus: One serving of this salad contains almost your full recommended daily allowance of vitamin C.

Anna Theoktisto
Also appeared in: Health, June, 2020

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Greg DuPree

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to very high (500°F). Combine shallot and vinegar in a small bowl; let sit 5 minutes. Stir in honey, 1 teaspoon salt, pepper, and 4 tablespoons oil.

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  • Toss together cantaloupe and remaining 1 tablespoon oil in a large bowl. Place cantaloupe on oiled grates; grill, uncovered, until grill marks appear, 2 to 3 minutes per side.

  • Transfer grilled cantaloupe to a serving platter. Top with cucumber slices, feta, watercress, and hazelnuts. Drizzle with vinaigrette, and sprinkle with remaining 1⁄2 teaspoon salt.

Nutrition Facts

352 calories; fat 29g; saturated fat 7g; cholesterol 25mg; fiber 3g; protein 9g; carbohydrates 18g; sugars 13g; sodium 606mg; iron 2mg; calcium 200mg.