Honeydew and Feta Summer Salad with Grilled Pork Tenderloin

I posted a question box on my Instagram stories yesterday and was surprised that one of the most requested recipes was for summer salad ideas. Coincidentally, and luckily, I had already tested and photographed this delicious summer salad. The flavor combo is super unique, but trust me- it works.

I paired honeydew melon (one of my favorites) with salty feta cheese, grilled corn, and lemony basil pesto all on a bed of green leaf lettuce from my garden. To make it a real dinner salad, I topped it all with easy grilled pork tenderloin. It’s so fresh and can be eaten on the patio on a muggy summer night without causing you to break a sweat. Winner winner!

To make the lemony basil pesto, simply go the cheater route as I do. It’s literally just store-bought basil pesto (whatever your favorite brand is) mixed with the juice and zest of 1/2 lemon. Easy-peasy. As for the melon, if you hate honeydew (which I can’t even imagine), feel free to swap it for another melon variety such as watermelon on cantaloupe.

I love to serve this salad in large pieces, as I’ve shown in the photo. I cut the melon and feta into big wedges so each person gets a few on their plate. If that’s not your vibe, feel free to cube everything up to make it more of a chopped salad. It’ll still taste great whichever method you choose!

If you give this recipe a try, share all the photos of you enjoying it with a crisp glass of white and tag me @theardentcook on Instagram so I can see them! I hope you love this light summer dish.


1 pork tenderloin, about 1-1.5lbs 

Lettuce, such as butterhead or green leaf

2 cups honeydew melon, sliced into wedges

½ cup feta cheese, sliced into wedges

¾ cup Best-Ever Grilled Corn, off the cob

¼ cup basil pesto

Juice and zest of ½ lemon

Fresh herbs, such as basil or cilantro, for garnish


  1. Preheat the grill to high. Season the pork with olive oil, salt, and pepper on all sides.
  2. Grill for approximately 12 minutes, or until internal temperature reaches 145 degrees Fahrenheit. Remove from the grill and cover tightly with foil. Let rest for at least 10 minutes.
  3. Make the lemony basil pesto. Combine 1/4 cup of your favorite store-bought pesto with the juice and zest of one lemon. If desired, add a pinch of crush red pepper flakes. Whisk until combined.
  4. Assemble the salad. Place the lettuce in a layer on the bottom of a large serving plate. Arrange the honeydew and feta wedges and scatter the grilled corn. Thinly slice the grilled pork against the grain and arrange on the platter.
  5. Drizzle the platter with the lemony basil pesto and add fresh herbs to garnish. Serve immediately with a crisp glass of Pinot Grigio! Enjoy!