Name: Melon, Basil, and Feta Salad With Balsamic–Red Wine Reduction
Ingredients: 3 tablespoons shelled pistachios; 3 tablespoons almonds; Finely grated zest and juice of 4 limes; 1 scant cup olive oil (200 ml/7 fl oz); 1/2 cup cherry tomatoes, halved; 1/4 canteloupe (250 grams), cut into 1/2-inch cubes; 1/4 watermelon (250 grams), cut into 1/2-inch cubes; 7 oz (200 grams) prosciutto or smoked fish (optional), torn into bite-size pieces; 1 1/3 cups crumbled marinated feta cheese (200 grams/7 oz); 1 large handful basil, leaves picked; 4 cups balsamic vinegar; 1/2 cup Marsala; 1/2 cup red wine

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Melon, Basil and Feta Salad With Balsamic–Red Wine ReductionPhoto by Stephen Baccon

Fresh, crisp, sweet and salty, this is my go-to summer salad. Using in-season fruit in salads always makes for a refreshing change.

Recipe notes

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