Salted Melon Salad with Jalapeños and Feta

Ingredients

• 1 large shallot, thinly sliced into rings
• 1 large jalapeño, thinly sliced into rounds
• ¼ cup fresh lemon juice
• ½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3×1" pieces
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• 6 oz. feta, broken into large pieces
• Flaky sea salt

Steps

1. Toss 1 large shallot, thinly sliced into rings, 1 large jalapeño, thinly sliced into rounds, and ¼ cup fresh lemon juice in a medium bowl to combine. Let sit 5–15 minutes to lightly pickle.
2. Add ½ small cantaloupe (about 1½ lb.), rind and seeds removed, cut into 3×1" pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. extra-virgin olive oil to shallot mixture and toss to combine. Let sit 5–10 minutes.
3. Transfer salad to a large shallow bowl or platter and top with 6 oz. feta, broken into large pieces. Drizzle more oil over and sprinkle with flaky sea salt.