This fruit salad is light and refreshing. You can use any Greek wine you can find. However, I reccommend Mavrodaphne. It is a dessert wine and very sweet - this makes it better suited in this fruit salad. The fruits that were chosen were available in Ancient Greece - at least their ancestors were. The fruits that are available now may be slightly different than they were back then.

You can basically use any fruit you want. I just included these as guidelines. Also, the almonds add crunch and are a tradtional Ancient Greek food. You can, however, also use almonds. Try to find raw orange blossom honey if you can to try to get the flavor as close to the Greek honeys as you can.

Ingredients:

1 cup cubed honey dew melon

1 cup cubed cantalope

2 peaches, pitted and sliced

2 cups grapes, any variety (golden is best, however)

1 cup Greek wine

2 tablespoons honey

3 tablespoons chopped almonds or walnuts

Instructions:

Add chopped fruit to a large serving bowl. Pour wine and honey over fruit and toss to incorporate the flavors. Let sit for thirty minutes. Garnish with almonds or walnuts and serve. You can serve this in pretty dessert cups. Be sure that each serving gets a splash of the wine/honey dressing.

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Feta cheese is the iconic standard that goes into Greek salad. It seems wrong to chomp on fresh tomatoes and cucumbers seasoned with oil and vinegar without at least  a little feta to add some salt and flavor to the mix. I love ordering Greek salads in restaurants. I also love making them at home.

The beauty to making a Greek salad is that the ingredients don’t need to be rigid. Sure, you can follow the recipe I am going to give you. But if I were you, I’d follow that recipe only once and each time you make it, do something different. A salad, afterall, is pretty much impossible to mess up.

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