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Melon Mosaic Salad
4.9 from 109 votes

Melon Mosaic Salad

Melon Mosaic Salad combines cubes of watermelon, cantaloupe, cucumber, avocado, cherry tomatoes, and feta cheese, dressed in a hot honey vinaigrette made with champagne vinegar, lemon juice, garlic, and olive oil. The salad balances sweet, juicy melons with creamy avocado, tangy feta, and a spicy-sweet dressing, garnished with fresh herbs. It’s a colorful, refreshing dish with varied textures and bright flavors.

Prep Time
30 mins
Total Time
30 mins
Servings: 4 to 6 people (or more, depending on how many dishes you serve!)
Course: Salad
Cuisine: American

Ingredients

  • 2 cups watermelon cubes
  • 2 cups cantaloupe cubes
  • 1 cup cherry tomato halved
  • 1 to 2 cucumber peeled and cut into cubes, seedless
  • 1 to 2 avocado chopped
  • 1 feta cheese 8 ounce block, cut into cubes
  • salt
  • black pepper
  • 2 tablespoons herbs like mint, basil and chives, fresh
hot honey vinaigrette
  • 2 tablespoons champagne vinegar
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons hot honey
  • 1 garlic freshly grated, clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

Instructions

    Cup of Yum
  1. If you’re chopping everything yourself, be sure to chop the cubes roughly the same size. If you’re buying something pre-chopped, use that as the guide to size and chop everything else to size. Use the most of what you love! For instance, I like to use watermelon and cantaloupe the most, then cucumber, then fill in with avocado and tomato.
  2. As a note, you can also crumble the feta or do smaller cubes. You can also leave the cherry tomatoes whole and not slice them.
  3. Assemble the cantaloupe, watermelon, cucumber and feta cubes on a dish. Make the dressing as directed. Chop the tomatoes and the avocado, stick them in between a few of the cubes. There is no right way to do this! You can throw everything in a bowl, spread it out on a plate or layer it. Whatever you’d like.
  4. Sprinkle everything with salt and pepper. Drizzle with the dressing and cover with the fresh herbs. Serve!
  5. Leftovers of this are delicious.
hot honey vinaigrette
  1. Whisk together the vinegar, lemon juice, hot honey, garlic, salt and pepper until combined. Stream in the olive oil while whisking the entire time. This dressing stays great in the fridge for up to a week.