The Dish | Summer Melon and Tomato Salad

This refreshing summer salad combines sweet cantaloupe with ripe tomatoes, crisp red onion, and fragrant basil. Inspired by Ottolenghi’s vibrant style, it’s a quick and easy dish that lets the natural flavors of fresh ingredients shine. Perfect for hot days, this salad works well as a light lunch or a side dish for grilled meats. It’s a delicious way to enjoy the best produce of the season.

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INGREDIENTS:

• 1 lb ripe tomatoes, mixed varieties if possible
• 1 lb cantaloupe melon
• 1 small red onion
• Large handful of fresh basil leaves
• 4 tbsp extra virgin olive oil
• 1 tbsp lime juice
• Sea salt and freshly ground black pepper
• Dukkah-crusted feta (see recipe below)

DIRECTIONS:

1. Cut the tomatoes into wedges. Place in a large bowl.
2. Cut the cantaloupe into bite-sized chunks or use a melon baller. Add to the bowl with tomatoes.
3. Thinly slice the red onion and add to the bowl.
4. Tear most of the basil leaves, reserving a few whole ones for garnish. Add torn leaves to the bowl.
5. In a small bowl, whisk together olive oil and lime juice. Season with salt and pepper.
6. Pour the dressing over the salad and gently toss to combine.
7. Let the salad sit for 10 minutes to allow flavors to meld.
8. Transfer to a serving platter. 
9. Crumble baked feta into pieces and sprinkle on the top of the salad.
10. Garnish with reserved basil leaves and finish with an extra drizzle of olive oil and a sprinkle of flaky sea salt.

Crispy Dukkah-Crusted Baked Feta
(Dukkah is an Egyptian spice blend made with toasted nuts, seeds and fragrant spices.)

INGREDIENTS:

• 8 oz block of feta cheese, cut into 3 equal squares
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup dukkah spice mix (purchase on Amazon or at most Bay Area grocery stores)

DIRECTIONS:

1. Preheat oven to 400°F
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with dukkah.
3. Pat feta squares dry with paper towels.
4. Dip each feta square in flour, shaking off excess.
5. Next, dip in beaten egg, allowing excess to drip off.
6. Finally, press the feta into the dukkah, coating all sides evenly.
7. Place the coated feta squares on a parchment-lined baking sheet.
8. Bake for 10-12 minutes, until the dukkah is toasted and the feta is soft but not melting.
9. Remove from the oven and break pieces to top the salad.