Triple Melon Salad
User Reviews
5
Triple Melon Salad
Description
The Triple Melon Salad uses three types of melon—watermelon, cantaloupe, and honeydew—as its base, providing a mix of juicy textures and natural sweetness. The accompanying lemon vinaigrette, made with lemon juice, honey, Dijon mustard, olive oil, and fresh herbs, adds brightness and subtle complexity to the dish.
Crumbled blue cheese contributes a creamy, tangy contrast that complements the sweet melons, while toasted walnuts introduce a nutty crunch to balance the tender fruit. Fresh herbs such as chives or basil, and even chive blossoms, provide a fresh, aromatic touch as a final garnish.
This salad is tossed just before serving to keep the melons fresh and juicy, making it ideal for summer meals or as a cooling side dish. The lemon vinaigrette can be made in advance and stored refrigerated, ready for quick assembly. The use of fresh ingredients and varied textures creates an engaging and pleasant eating experience.
Ingredients
- 2 cups watermelon or cubes, fresh, formed into balls
- 2 cups cantaloupe or cubes, fresh, formed into balls
- 2 cups honeydew melon or cubes, fresh, formed into balls
- ⅓ cup blue cheese crumbled
- ⅓ cup walnuts chopped, toasted
- herbs like chives or basil, for topping, fresh
- chive blossoms for topping
lemon vinaigrette
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt kosher salt
- black pepper kosher salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon herbs like chives, basil, etc, fresh, chopped
Instructions
- Note: to toast the walnuts, I throw them in a nonstick skillet over medium heat and toss for 4 to 5 minutes, until golden and fragrant. Don’t leave alone - they burn easily! Then I let them cool and chop them.
- Combine the watermelon, cantaloupe and honeydew on a large bowl of plate. Pour the vinaigrette over and toss. Crumble on the blue cheese and toasted walnuts. Sprinkle on fresh chives or chive blossoms.
lemon vinaigrette
- In a bowl, whisk together the lemon juice, honey and mustard with a big pinch of salt and pepper. Whisk in the oil until the dressing is emulsified. Whisk in the herbs. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!
User Reviews
Overall Rating
5
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