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Marinated Melon Salad
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Recipe - Frankston #713
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Marinated Melon Salad
Prep Time30 Minutes
Servings6
0
svg/info/recipe-calories Created with Sketch. Calories200
Ingredients
1 small cantaloupe, peeled and seeded
1 small honeydew melon, peeled and seeded
1 personal-sized watermelon, removed from rind and seeded
1 (10 oz) container Brookshire’s Radiant Reds Cherry Snacking Tomatoes
1 large lime, juice and zest
2 tsp honey
1/4 tsp salt
3 Tbs extra virgin olive oil
1/4 cup feta cheese, crumbled
2 Tbs fresh basil leaves, torn
Directions
  1. Cut the melons into 3/4-inch cubes. Cut the tomatoes in half. On a large platter, arrange the melon cubes and tomato halves in a large checkerboard pattern. Alternate different colors, and occasionally add a halved tomato. Individual salads can be made by arranging the melon cubes and tomato halves in a 4 x 4 grid. 
  2. In a bowl, whisk together the lime juice, honey and salt. Slowly drizzle in the olive oil. Spoon the dressing over the salad. Scatter the lime zest, feta and basil over the top. Refrigerate for 30 minutes before serving.
Nutritional Information

Calories: 200, Fat: 9 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 220 mg, Carbohydrates: 31 g, Fiber: 3 g, Protein: 3 g.

30 minutes
Prep Time
0 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
200
Calories

Shop Ingredients

Makes 6 servings
1 small cantaloupe, peeled and seeded
Not Available
1 small honeydew melon, peeled and seeded
Not Available
1 personal-sized watermelon, removed from rind and seeded
Not Available
1 (10 oz) container Brookshire’s Radiant Reds Cherry Snacking Tomatoes
Not Available
1 large lime, juice and zest
Not Available
2 tsp honey
an image
Brookshire's Honey, Clover - 12 Ounce
$4.39$0.37/oz
1/4 tsp salt
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Brookshire's Iodized Salt - 26 Ounce
$0.79$0.03/oz
3 Tbs extra virgin olive oil
an image
Brookshire's Olive Oil, Extra Virgin - 34 Fluid ounce
$9.99$0.29/fl oz
1/4 cup feta cheese, crumbled
Not Available
2 Tbs fresh basil leaves, torn
Not Available

Nutritional Information

Calories: 200, Fat: 9 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 220 mg, Carbohydrates: 31 g, Fiber: 3 g, Protein: 3 g.

Directions

  1. Cut the melons into 3/4-inch cubes. Cut the tomatoes in half. On a large platter, arrange the melon cubes and tomato halves in a large checkerboard pattern. Alternate different colors, and occasionally add a halved tomato. Individual salads can be made by arranging the melon cubes and tomato halves in a 4 x 4 grid. 
  2. In a bowl, whisk together the lime juice, honey and salt. Slowly drizzle in the olive oil. Spoon the dressing over the salad. Scatter the lime zest, feta and basil over the top. Refrigerate for 30 minutes before serving.