Israeli Melon Salad with Feta and Black Seeds

Name: Israeli Melon Salad with Feta and Black Seeds
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 medium (about 2.5 lbs) (1100 g) ripe cantaloupe, halved, seeded, and cut into 1-inch (2.5 cm) cubes; 1 medium (about 2.5 lbs) (1100 g) ripe honeydew melon, halved, seeded, and cut into 1-inch (2.5 cm) cubes; ¾ cup (150 g) feta cheese, crumbled or cubed, cut into small cubes or crumbled into bite-sized pieces; 3 tablespoons (45 ml) fresh lemon juice, freshly squeezed; 2 tablespoons (30 ml) extra-virgin olive oil; 1½ teaspoons (4 g) nigella seeds (black seeds); to taste sea salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh mint leaves, torn or thinly sliced (optional)

From the MyKitchenBank Kitchen

A bright, refreshing Middle Eastern–inspired salad combining sweet cantaloupe and honeydew with creamy feta cheese, tart lemon juice, and the subtle nutty crunch of nigella seeds. This simple yet elegant dish celebrates ripe melons at their peak and makes an ideal side for grilled meats, fish, or as a light summer lunch.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (about 5 cups total)

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Steps

Before you start

Choose ripe, fragrant melons that feel heavy for their size and give slightly when pressed at the stem end
Chill the melons for at least 1 hour if serving immediately
Have all ingredients prepped and ready before assembling

1
Prepare the melons
- Wash both melons under cool running water and pat dry.
- Using a sharp chef's knife, cut each melon in half lengthwise.
- With a melon baller or spoon, scoop out and discard all seeds.
- Cut the flesh into 1-inch (2.5 cm) cubes, working over a bowl to catch any juices.
- You should have about 2.5 cups (600 ml) of cantaloupe and 2.5 cups (600 ml) of honeydew.
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Ready when: Melon cubes are uniform in size and all seeds are removed
Tip: Chill melons for at least 1 hour beforehand so they stay crisp and cold in the finished salad
2
Make the dressing
- In a small bowl, whisk together the fresh lemon juice and extra-virgin olive oil.
- Season lightly with sea salt and a grinding of black pepper.
- Taste and adjust the balance—the dressing should be tangy but not harsh.
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Ready when: Dressing is well combined and seasonings are dissolved
Tip: A 1:1 ratio of lemon to oil is more acidic than typical vinaigrettes; adjust to your preference, but this complements the sweet melons
3
Assemble the salad
- Place the cantaloupe and honeydew cubes in a medium serving bowl.
- Add the crumbled or cubed feta cheese.
- Drizzle the lemon-olive oil dressing over the top, then gently toss with two spoons or a large fork, being careful not to break up the feta too much.
- The melon juices will mingle with the dressing.
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Ready when: Ingredients are evenly coated and feta pieces are distributed throughout
Tip: Toss gently to preserve the feta chunks; rough handling will turn it into a paste
4
Finish with nigella and mint
- Sprinkle the nigella seeds over the salad, followed by fresh mint leaves if using.
- Give a final pinch of sea salt to taste.
- Serve immediately while the melons are still cold and crisp.
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Ready when: Salad is ready to serve
Tip: Nigella seeds have a slightly bitter, peppery flavor that balances the sweetness of the melon—don't skip them

Good to know

Tips

Choose melons that are heavy for their size and smell sweet and fragrant at the blossom end—this is the best indicator of ripeness and sugar content.
Keep everything cold: chill your serving bowl, melons, and even the feta for 30 minutes before assembling for maximum refreshment.
If your melons release a lot of liquid as you cut them, reserve 2–3 tablespoons (30–45 ml) of the juice to add to the dressing instead of extra lemon juice—it adds natural sweetness without extra acidity.
This salad is best served immediately after assembly; the longer it sits, the more the melons release liquid and soften. If preparing ahead, keep the dressing and nigella seeds separate and add them just before serving.

Make ahead

You can prepare the melon cubes and store them in an airtight container in the refrigerator for up to 8 hours. Assemble the salad with dressing, feta, and nigella seeds no more than 30 minutes before serving to keep the melons crisp and to prevent the feta from absorbing excess moisture.

Storage & reheating

Serve immediately for the best texture and flavor. Leftover salad can be refrigerated in a covered container for up to 1 day, though the melons will soften and release more liquid. To serve again, drain gently and toss with a small amount of fresh lemon juice and a drizzle of olive oil. Do not freeze.

Substitutions

nigella seeds (black seeds) → sesame seeds (white or black) or za'atar. Sesame provides a nuttier crunch; za'atar adds herb and citrus notes. Use the same amount.
feta cheese, crumbled or cubed → crumbled goat cheese or ricotta salata. Both offer tangy creaminess. Ricotta salata will be firmer and less creamy. Use 0.75 cup (150 g) of either.
ripe cantaloupe → ripe charentais or galia melon. Both are sweeter and more fragrant alternatives with similar texture. Use the same weight.
fresh mint leaves → basil, cilantro, or parsley. Each herb brings a different flavor profile. Cilantro and parsley are more assertive; use 2 tablespoons (8 g) if substituting for mint.