A celebration of summer’s sunniest flavors, this vibrant salad from Chef Rebecca King balances sweetness, salt, and herbaceous freshness in every bite. Juicy cubes of melon and crisp cucumber ribbons create a cool, hydrating base that’s perfectly complemented by tangy crumbles of feta and smoky bits of bacon. The real magic comes from the lemon basil vinaigrette—bright, citrusy, and aromatic with fresh lemon basil—which ties the ingredients together in a light, silky dressing.
It’s the kind of dish that feels as effortless as it is elegant—perfect for an alfresco lunch, a farmers market brunch, or the first course of a summer evening meal shared with friends and a chilled glass of wine.
INGREDIENTS:
1 small melon (very sweet variety such as Charentais or Sharlyn)
2 medium cucumbers
1/2 cup feta cheese
2 slices bacon
1 bunch opal basil
Lemon basil vinaigrette (recipe below)
METHOD:
Peel the melon and cut it into 1-inch cubes. Peel cucumbers and slice lengthwise into strips about 1/4” thick.
Cook bacon in a sauté pan over medium heat until most of the fat has rendered and the bacon is crispy and brown. Set aside on paper towels to cool.
Chiffonade (slice very thinly) basil leaves. Toss the melon and cucumbers with the vinaigrette and sprinkle with crumbles of feta cheese, bacon, and basil chiffonade.
Lemon Basil Vinaigrette
3/4 cup lemon juice (about 4 lemons)
2/3 cup olive oil
1/2 teaspoon salt
1/4 cup chopped lemon basil
In a small bowl, combine all of the ingredients and whisk well.
SOURCE: Recipe courtesy of Chef Rebecca King
