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–+ servings

Melon & Feta Puzzle Salad

Author: Jessie Daye
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A playful summer salad that’s as fun to assemble as it is to eat. Juicy watermelon and cantaloupe puzzle pieces are layered with creamy feta, crisp cucumbers, briny olives, blackberries, pistachios, fresh herbs, and a drizzle of honey vinaigrette for the perfect sweet and savory bite.
Servings 6 servings
Course Appetizers & Snacks, Dinner, Lunch, Salads

Equipment

Ingredients

Honey Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar or fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Salad
  • ½ small seedless watermelon sliced into 1/2-inch slabs
  • ½ small cantaloupe sliced into 1/2-inch slabs
  • 8 ounces block feta sliced into 1/2-inch slabs
  • 1 Persian cucumber thinly sliced
  • ¼ small red onion thinly sliced into rings
  • ½ cup green olives
  • ½ cup fresh blackberries
  • ¼ cup shelled pistachios roughly chopped
  • Fresh mint leaves
  • Edible flowers such as chamomile or daisies, optional
  • Flaky sea salt

Method

  1. Slice the watermelon, cantaloupe, and feta into 1/2-inch thick slabs. Using a puzzle-shaped cookie cutter, cut matching shapes from each.
  2. Arrange the melon and feta pieces on a large serving tray, alternating colors so they resemble a completed puzzle.
  3. Scatter the cucumber slices, red onion rings, olives, blackberries, pistachios, mint leaves, and edible flowers over the top.
  4. In a small jar, whisk together the olive oil, champagne vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
  5. Drizzle the vinaigrette evenly over the salad. Finish with flaky sea salt, and an extra drizzle of honey if you’d like a sweeter finish.
  6. Serve immediately while the melon is cold and the feta is chilled.

Notes

Styling Notes

Arrange the puzzle pieces tightly together so they appear to interlock. Layer some toppings directly on the seams between pieces to emphasize the puzzle effect. Finish with edible flowers, chopped pistachios, and a generous drizzle of vinaigrette just before serving for a glossy, fresh look.

Get Creative

  • Swap cantaloupe for honeydew for a green-and-pink color palette.
  • Add thin slices of prosciutto for a heartier appetizer.
  • Use basil instead of mint for a more Mediterranean flavor.
  • Sprinkle with toasted pepitas or pine nuts instead of pistachios.
  • Serve alongside grilled sourdough or warm pita for a complete summer lunch.

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