Melon Mosaic Salad with Hot Honey Vinaigrette

Whether you’re hosting for Labor Day, bringing sides to the cookout, or simply trying to get
creative in the kitchen, this light appetizer screams summer.

Ingredients:

For the Salad:
2 cups watermelon cubes
2 cups cantaloupe cubes
1 cup cherry tomatoes halved
1 to 2 seedless cucumbers, peeled and cut into cubes
1 to 2 avocados, chopped
1 8 ounce block feta, cut into cubes
Salt and pepper
2 tbsp fresh herbs, like mint, basil and chives

For the Hot Honey Vinaigrette:
2 tbsp champagne vinegar
2 tbsp freshly squeezed lemon juice
2 tbsp hot honey
1 garlic clove, freshly grated
¼ tsp salt
¼ tsp pepper
½ cup olive oil

Directions:

1. If you’re chopping everything yourself, be sure to chop the cubes roughly the same size.
   If you’re buying something pre-chopped, use that as the guide to size and chop
   everything else to size. Use the most of what you love!
2. As a note, you can also crumble the feta or do smaller cubes. You can also leave the
   cherry tomatoes whole and not slice them.
3. Assemble the cantaloupe, watermelon, cucumber and feta cubes on a dish. Make the
   dressing as directed. Chop the tomatoes and the avocado, stick them in between a few
   of the cubes.
4. Sprinkle everything with salt and pepper. Drizzle with the dressing and cover with the
   fresh herbs