Melon, Feta and Pinenut Salsa

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Preparation info

  • Serves


    as an accompaniment
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Okay, okay, I admit it — this is based on one of my favourite salads, which appeared in my Sugar Club Cookbook. But I often make this version to use as a salsa on crostini, grilled fish and chicken. And it’s a good way to use up leftover wedges of melon.


  • 1 smallish melon or 2 different-coloured halves, peeled and diced
  • 150 g (5 oz) feta, cut into same-sized cubes
  • 100 g (3 ½ oz) pinenuts, toasted
  • 3 tablespoons extra virgin olive oil
  • juice of 1 lime or ½ lemon
  • 2 spring onions, finely sliced
  • freshly ground black pepper
  • pinch salt


Combine all ingredients and leave for 20 minutes. Mix again then serve.