MELON AND FETA SALAD WITH SOURDOUGH CROUTONS AND MINT

Melon and Feta Salad with Sourdough Croutons and Mint image

Provided by Elena Besser

Time 20m

Yield 4 servings

Number Of Ingredients 10

Three 1-inch-thick slices sourdough bread, torn into 1-inch pieces (about 7 ounces)
1 ripe medium cantaloupe (about 2 pounds), peeled, seeded and thinly sliced into 2-inch-long half-moons (see Cook's Note)
Kosher salt and freshly ground black pepper
Zest and juice of 1 lemon
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon white wine vinegar
1 small red onion, thinly sliced
1 small clove garlic, grated
5 ounces sheep's milk feta, crumbled
Fresh mint leaves, for serving

Steps:

Preheat the oven to 450 degrees F.
Put the bread pieces on a baking sheet and toast until golden brown, about 8 minutes.
Meanwhile, arrange the melon in a flat layer on a large serving platter or 4 smaller plates. Season the melon with salt, pepper, the lemon zest and 1/2 of the lemon juice. Drizzle with about 2 tablespoons of the olive oil.
Combine the vinegar and the remaining lemon juice in a medium bowl. Season with salt and pepper and add the red onion and garlic. Toss together with a large spoon or clean hands and let sit for 2 to 3 minutes to soften and mellow.
Whisk 3 tablespoons of the olive oil into the onion mixture until homogenous and adjust the seasoning, if necessary. Add the croutons and toss together until the bread is properly dressed but still crunchy. Sprinkle over the melon. Top with the feta, mint leaves, more black pepper and a good drizzle of the olive oil. Enjoy!