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5.0 from 39 votes

Triple Melon Salad

This savory triple melon ball salad is perfect for summer! Juicy, fresh melon drizzled with lemon vinaigrette, topped with blue cheese and toasted walnuts. A heavenly sweet and savory combo that I can't get enough of!

Prep Time
35 mins
Total Time
35 mins
Servings: 4 to 6 people
Course: Salad
Cuisine: American

Ingredients

  • 2 cups fresh watermelon balls, or cubes
  • 2 cups fresh cantaloupe balls, or cubes
  • 2 cups fresh honeydew balls, or cubes
  • ⅓ cup crumbled blue cheese
  • ⅓ cup toasted walnuts, chopped
  • fresh herbs, like chives or basil, for topping
  • chive blossoms, for topping
lemon vinaigrette
  • 1/4 cup lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • kosher salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh chopped herbs, like chives, basil, etc

Instructions

    Cup of Yum
  1. 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.
  2. 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
  1. 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!