This delightful salad combines melon, watermelon, and peach with a unique orange blossom vinaigrette, creating a fresh and flavorful dish. Inspired by chef Yotam Ottolenghi, the use of orange blossom water in the dressing adds a delightful touch of sweetness.<\/p>\n
Serves 4<\/p>\n
– 1\/2 melon
\n– 1\/4 small watermelon
\n– 2 peaches
\n– 100g feta cheese
\n– A few salad leaves
\n– 1 tablespoon chopped walnuts
\n– 2 tablespoons orange blossom water
\n– 1\/2 tablespoon balsamic vinegar
\n– 1\/2 tablespoon maple syrup
\n– 3 tablespoons olive oil (1 for dressing, 2 for vinaigrette)<\/p>\n
Total Time: 1 hour 20 minutes<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 0 minutes<\/p>\n
Start by slicing the peaches in half, removing the pits, and then cutting each half into three wedges. For the watermelon, cut it into large cubes. Use a melon baller to scoop beautiful balls out of the melon.<\/p>\n
In a small bowl, whisk together the orange blossom water, balsamic vinegar, maple syrup, and 2 tablespoons of olive oil until lightly emulsified. Set aside.<\/p>\n
On a serving platter or individual plates, arrange a bed of salad leaves. Scatter the melon balls, watermelon cubes, peach slices, and feta cheese over the leaves. Sprinkle with chopped walnuts. Drizzle the vinaigrette over the salad sparingly\u2014you can always add more if needed. If desired, garnish with fresh herbs or mint leaves. Serve immediately and enjoy the burst of fresh flavors.<\/p>\n\n\n