Melon, Arugula and Feta Salad with Balsamic Glaze
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I loooooooooove this salad.
This recipe was inspired by a watermelon salad that my friend Shannon and I inhaled at the Fish Bar in Chicago. It was the perfect start to our meal, light and fresh with a ton of flavor. I used cantaloupe instead of watermelon and I am so glad that I did. The watermelon was delicious, but the cantaloupe brought a little more flavor and substance to the salad.
Did I mention how easy this salad is easy to make? Arugula, cantaloupe, feta cheese, olive oil, dash of pepper and salt and balsamic vinegar….not too bad right? The peppery arugula with the salty feta, sweet cantaloupe and tangy balsamic glaze is really an interesting yet flavorful combination. Add grilled chicken and you have the perfect lunch salad.
This salad kind of reminds me of Maui….siiiiigh…..
Arugula Cantaloupe Salad with Feta and Balsamic
Sweet cantaloupe, peppery arugula and salty feta come together in this fresh summer salad. A drizzle of olive oil and homemade balsamic glaze finishes it with the perfect balance of sweet and tangy flavor.
Ingredients
- 4 cups arugula
- 3 cups cubed cantaloupe
- ½ cup crumbled or diced feta cheese
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- â…“ cup balsamic vinegar or store-bought balsamic glaze
Instructions
- Add 4 cups arugula, 3 cups cubed cantaloupe and ½ cup feta cheese to a large bowl. Drizzle with 1 tablespoon olive oil, season with freshly ground black pepper and gently toss to combine.
- To make homemade balsamic glaze, pour ⅓ cup balsamic vinegar into a small saucepan. Bring it to a gentle boil over medium heat, then reduce the heat and simmer for 8–10 minutes, stirring occasionally, until it has thickened enough to lightly coat the back of a spoon. Skip this step if using store-bought balsamic glaze.
- Allow the homemade glaze to cool for a few minutes. Drizzle the homemade or store-bought balsamic glaze over the salad immediately before serving.
Notes
Store-bought balsamic glaze can be found near the vinegar and salad dressings in most grocery stores. It is a convenient option that makes this salad even quicker to prepare.
The ingredient amounts are flexible, so feel free to adjust the cantaloupe, arugula and feta to your liking.
Homemade balsamic glaze will continue to thicken as it cools. If it becomes too thick to drizzle, microwave it for approximately 5 seconds or stir in a few drops of warm water.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 259Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 28mgSodium: 393mgCarbohydrates: 29gFiber: 6gSugar: 24gProtein: 13g
Nutrition information is automatically calculated. Use as an approximation only.
- Cantaloupe, cut into cubes
- Arugula
- Feta cheese, crumbled or diced
- Drizzle of olive oil
- 1/4 – 1/2 cup balsamic vinegar
- Pepper (as much or as little as you want)
- Prepare all salad ingredients and toss in a bowl with olive oil and pepper.
- To make balsamic glaze, add balsamic vinegar to a small sauce pan over medium heat. Bring to a boil and turn down to a simmer. Simmer for about 10 minutes or until vinegar coats bottom of the pan. Take off heat and pour into a small bowl.
- Drizzle glaze over salad.
Source: Stuck on Sweet
I’ve never thought of putting cantaloupe in a salad but this combo sounds amazing.
Yes! It’s delicious Kelli!
Thank you. Have a great day.