Savoury Melon Salad


This Savoury Melon Salad is a favourite of mine as it’s so quick and easy to make – it takes less than 15 minutes including prep time. I know, you can hardly believe it’s true either! This salad is so delicious and refreshing. The freshness of the melons meets with the savoury dressing, which makes this an extremely tasteful combination. It’s a nice way to bring a little bit of summer into the middle of winter.


“While some melons are at their peak, they can be insanely aromatic and very sweet. I’ve always loved savory preparations for that reason—think cantaloupe with prosciutto or lots of black pepper, watermelon with feta, honeydew with salt and olive oil. All delicious. This is in the same vein…the melon is sweet but also vegetal (it’s a gourd, like squash and cucumber), and the lime has the zing. You can skip the MSG if you want, but I wouldn’t


  • 4 servings
  • 1 (1½-pounds) orange-, yellow-, or green-fleshed summer melon, such as cantaloupe or honeydew, chilled, rind washed 
  • 3 tablespoons fresh lime juice 
  • Handful of Thai or Italian basil leaves
  • Flaky sea salt
  • Cayenne
  • MSG (optional)* 
  • extra-virgin olive oil, for serving


1. Halve the melon and scoop out seeds, taking care not to remove all of the tender flesh immediately surrounding the seeds themselves, which is usually the most concentrated and delicious part of the fruit. Using a soup spoon, scoop out melon flesh in large irregular pieces onto a rimmed platter or bowl until you get down to the rind.

2. Season the melon with lime juice and toss very gently to combine. Add half the basil and fold through, then season with flaky salt, a pinch of cayenne, and a few dashes of MSG. Drizzle with olive oil and top with remaining basil. Let sit for a few minutes for juices to release before serving.

Melon Salad with Feta Recipe

This Melon Salad with Feta is such a tantalizing variety of textures and flavors. Refreshingly sweet and salty, crunchy and creamy, this salad is perfect for summer!

I love how as the temperature begins to rise, so does my sense of smell. In cold months I feel I almost have a mild case of anosmia. But summer’s sizzle brings with it all the smells!

And, boy oh boy, does summer have some ah-mazing smells!

There are grilling smells, and fresh-cut grass smells, and ocean-air smells that are for savoring. In fact, in summer, I use my coffeemaker as my alarm! Because when that coffeemaker is to auto brew, those coffee molecules come bouncing up the stairs right into my room and cajole me out of my slumber.

Of course, summer does have it’s share of not-so-wonderful smells (hello NYC subway stations), but the good ones are the ones that I cannot seem to forget.

Speaking of smells, this past Saturday, my daughter, and I stopped by Sprouts after a hike through the woods at Little Mulberry Park.

When we walked through the door, my olfactory system was assailed by the delightful smells from the produce section. Even though we were masked up, the sweet, sweet, smells of fresh strawberries and ripe melons pulled us to the back of the store.

Sprouts is my favorite stop for everything from air-chilled chicken to enchilada sauce to fresh and unique produce. And this time, Sprouts did not disappoint!

Right there in the middle of the vegetables and fruits was a table stacked with 6 different types of melons. Talk about melon mania! There were melons I hadn’t ever tried such as Galia melons, Hami melons, Orange Honeydew melons, and Canary melons along with my favorites: watermelon and cantaloupe.

Of course, I had to grab one of each to bring home to try. I wanted to use them in a recipe and had no clue how or what to pair them with as Galia, Hami, Orange Honeydew, and Canary melons were so unique to me.

After a quick taste test of fresh melon and grilled melon (yes, I grilled a few slices just to see what they would taste like), I decided to whip up an easy salad and add some pieces of fresh melon and grilled melon to it.

This salad is more for inspiration than it is a recipe. It is made up of romaine lettuce, butter lettuce, pecans, olives, feta, arugula micro greens, and pieces of fresh and grilled Galia, Hami, Orange Honeydew, and Canary melons ~ all from Sprouts.

This salad was such a tantalizing variety of textures and flavors. There was crisp lettuce, slightly tart arugula micro greens, salty olives, creamy feta, sweet figs, and crunchy pecans mixed in with fresh sweet chunks of Galia, Hami, Orange Honeydew and Canary melon and chunks of sweet and salty grilled Hami and Galia melons as well.

I know this might sound a bit odd, but I did not need a dressing on this salad. We had picked up some dressing from Sprouts and my daughter enjoyed a tad bit on her salad.

Melon Salad with grilled melon

Summer is just more refreshing with the sweet smell and taste of melons by your side – right? Not only are the melons at Sprouts juicy and aromatic, they have wonderful health benefits too. Melons are high in vitamin C, potassium, and folate; rich in antioxidants; and they support heart health. You can learn more about the different types of melons Sprouts has at Sprouts Melon Mania!


 yield: 4 TO 6 PEOPLE

prep time: 35 MINS

total time: 35 MINS

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!


  • 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


  • 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


  • 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.


  • 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!

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