Whether it’s National Bacon Day, or any day, celebrate “meat candy” with a healthy twist! Our bacon melon salad with feta cheese recipe will delight your taste buds with a little salty, a smidge of sweet and a dash of bitter.
You’ll find the best cantaloupe from June to September. This fruit is loaded with vitamins A and C, so if fellow nibblers don’t love their greens, this is a great way to trick them (ahem, your children) into getting the vitamins they’d get from veggies.
To select the perfect melon, choose a cantaloupe that has a nice, light beige exterior. Next, check for softness on the blossom end by pressing it with your thumbs. A good melon should have some give, but not too much. Perfectly ripe cantaloupes should also smell sweet, but not overly fragrant.
The key to superb bacon is to have the bacon sit at room temperature for 10-15 minutes prior to cooking. This will help to render the fat so your bacon will be crispy and not burnt. Also, be sure to start cooking your bacon in a cold pan. Set the heat to medium-low, and adjust to medium heat once the bacon starts to sizzle. This will allow the bacon fat to render while cooking, resulting in perfectly cooked bacon.
It’s easy to select good radicchio. Pick a head that is compact, with leaves that are fresh, moist and tender. If the radicchio leaves are torn, dried or limp, move along to a different head.
Enjoy this bacon, melon and feta cheese salad recipe for any outdoor occasion. Better yet, make extra! This yummy salad makes a great packed lunch for the workweek.
Bacon melon salad recipe
what you'll need
- 3 cups radicchio
- 1 1/2 cup cantaloupe
- 5 slices bacon
- 1/2 cup feta cheese
- olive oil
- rock salt
let's do it
- Rinse radicchio and chop into bite-sized pieces, place in bowl.
- Dice cantaloupe and add to radicchio.
- Cook bacon until crispy and chop; add bacon to bowl.
- Crumble feta and toss with salad mixture.
- Drizzle with olive oil.
- Sprinkle with rock salt.