Three-berry Salad With Melon, Peaches and Feta
A fresh, simple way to use Northern Michigan peaches, strawberries, blackberries and blueberries.
Associated Recipes: Brunch at the Cottage, Farmers Market Feast, Strawberry Summer
Category: Breakfast and Brunch, Salad, Salads, Side Dishes
By: Patty Lanoue Stearns
Ingredients
2 cups chopped honeydew (or other) melon
2 peaches, pitted and chopped
1 cup each strawberries, blueberries and blackberries
1 lemon, juiced, and zest finely chopped
4 tablespoons fresh mint, chopped
3 ounces feta cheese, crumbled (optional)
Preparation
Wash, chop and combine fruit. Add lemon juice and zest. Toss and refrigerate at least one-half hour. Add chopped mint and optional feta to salad and toss five minutes before serving. Serves four to six.
MyNorth Food & Wine Up North Newsletter
- Impress your guests with great recipes from area chefs and restaurants.
- Be in the know when it comes to our local wine scene.
- Stretch your dining dollars with seasonal restaurant specials for every budget.
All this and more when you subscribe to our FREE monthly e-newsletter, Food & Wine Up North. Start your free subscription today.
