By Chef Ella Freyinger

June 2021

4 Servings


  • 1 small summer melon, seeded and peeled
  • 1 bunch purslane, picked and cleaned
  • 4 cloves garlic, thinly sliced
  • 2 sprigs rosemary
  • 2 oz feta, crumbled
  • Kosher salt
  • Freshly ground black pepper


  • Place a skillet over medium heat and pour enough oil to reach about ¼ inch depth. Line a plate with paper towels.
  • Once the oil begins to ripple and is hot add the rosemary leaves.
  • Make sure to stand back as the moisture in the herbs can cause some splattering.
  • Fry them for 5-10 seconds and remove with a fine mesh spider or strainer. Repeat with the sliced garlic. Reserve and save the oil.
  • Cut the melon in ½” pieces and place in a large bowl.
  • Add the purslane and feta.
  • Add the red wine vinegar and drizzle in a few tablespoons of the reserved oil. Season with sea salt and black pepper.
  • Transfer to a platter and garnish with the fried rosemary and garlic.
  • Enjoy! Tag our Chef @chefellafreyinger in your creations!