north african melon salad with harissa
This is a unique salad from North American viewpoint but North African is one of my favorite cuisines. If you're an adventurous cook or enjoy flavors off the everyday path this might be a new favorite for you.
prep time
20 Min
cook time
method
No-Cook or Other
yield
4 - 5
Ingredients
- 1 cup persian melon or cantaloupe (watermelon could be substituted), cut into small cubes
- 1 cup cherry tomatoes, halved
- 1 cup persian cucumbers, cut into thin coins (about 1/8" thick) or english cucumber, cut into half lengthwise and then half-moons 1/8" thick
- 1/2 cup feta cheese, crumbled or cubed, or to taste
- 1/4 cup fresh mint leaves, roughly chopped or torn
- 1/4 cup extra-virgin olive oil
- 1 tablespoon harissa (or to taste)
- 1 teaspoon honey
- squeezed lemon juice
- fleur de sel (or other sea salt) and freshly ground black pepper to taste
How To Make north african melon salad with harissa
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Step 1Mix the melon, cherry tomatoes, cucumbers, mint, and feta in a bowl.
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Step 2In a small bowl, whisk the extra-virgin olive oil with the harissa and honey.
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Step 3Drizzle the harissa-honey dressing over the salad, a little at a time, tasting as you go. Season to taste with fleur de sel, a little freshly ground black pepper, and lemon juice. Toss to combine. The flavors will pop when you get the right amount of seasoning!
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Step 4This salad can be assembled in advance and chilled. The flavors get even better after they've had a chance to mingle.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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