Melon-Tomato Feta Salad

I offer this recipe in both vegetarian and omnivore versions, but you may want to try using something other than the grilled zucchini as a substitute for the prosciutto.  You could also make the salad with both ingredients.

Core, then cut 1 large or 2 small, ripe tomatoes into 1 inch squares.  Place in a bowl with their juices and salt them.

Very thinly slice onion to make 1/2 C.  Toss the onion with 2 t. of lime or lemon juice and allow to sit for at least 5 minutes.

Toast 2 ounces of prosciutto on a small baking sheet in the toaster oven until crispy.  (Alternately, thinly slice 1 medium or 2 small zucchini, brush with olive oil, salt and pepper and grill on both sides over medium heat until nicely browned.)

When it cools, chop the proscuitto or zucchini roughly.

Cut a ripe Sharlyn melon in half and remove the seeds and pulp.  Cut thin slices and then dice them to make 1 C. of melon squares about 1 inch square.

Thinly slice cucumber to make 1/2 C. 

Add 3 T. olive oil to the tomatoes and toss, then combine with the onions and lime/lemon juice.  Add the cucumber and melon.  Allow to sit for 5 minutes, then toss again.

Crumble feta cheese to make 1/2 C.  Add the feta and prosciutto or zucchini to the salad and toss again.

Garnish with mint, basil or cilantro leaves.  Add salt and pepper to taste.

 

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