• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cupboard Collective - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Salads

    Fresh Summer Melon Salad

    Published: Aug 17, 2020 · Modified: Feb 14, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    When the weather is scorching hot and you're kind of tired of the summer heat, cold melon is a welcome snack. Why have just one melon when you can have three at once?! This Fresh Summer Melon Salad ticks all the buttons!

    Fresh Summer Melon Salad in serving bowl and small bowls

    I've opted for cantaloupe, honeydew, and watermelon. You can certainly use the whole melon, but that makes a LARGE salad.

    Cantaloupe, honeydew, and watermelon cut in half

    How do I choose a ripe melon?


    One of the greatest mysteries is what is on the inside of a melon, right? You kind of have to go on faith, but there are some signs to look for that can help guide you. And you certainly want ripe, juicy, sweet melon for your Fresh Summer Melon Salad!

    • I always compare the weight of several before I pick one. The heavier they are, the juicier they are!
    • A watermelon will have a dull skin, not shiny. If the spot where it was lying on the ground is yellow with no stripes, it should be ripe and sweet. Make sure there are no cuts or bruises. If you want to appear that you know what you are listening for, you can tap it with your finger or thumb! Truly, though, it will have a hollow sound when it's ready to be eaten.
    • Ripe cantaloupes have a pronounced, ridgy webbing. Both cantaloupes and honeydew melons should also have deep, dark furrows, or stripes, when they are ripe.
    • You can also gently press the stem end. If it gives a bit, it is ripe. Smell it, too ... it should smell sweet and musky.
    • Ripe cantaloupes will have a golden undertone and ripe honeydew melons will have a dull finish to the skin just like watermelons.
    Melon halves scooped out with melon baller

    Scoop out the seeds from the cantaloupe and honeydew, then use a melon baller to scoop out the fruit. If you don't have a melon baller, you can use a cookie scoop, like I do! Or just cut the melons into bite-sized chunks.

    The dressing is simple and delicious!

    It's just honey, lime juice, cilantro, and salt. The honey doesn't like to mix with the lime juice so be patient! Just keep stirring and the lime juice will eventually break it down and it will mix in.

    Ingredients for the dressing: honey, lime juice, salt, cilantro

    Et voila! A very refreshing, cooling summer salad that can accompany any meal or simply be a delicious snack!

    Close up of Fresh Summer Melon Salad

    Recipe

    Featured Image of Fresh Summer Melon Salad

    Fresh Summer Melon Salad

    Tammy Circeo
    When the weather is hot, cold melon is a welcome snack. Three different kinds mixed together with a slightly sweet and tangy dressing makes it just a little more special!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • ½ cup lime juice
    • 3 Tablespoons honey
    • 2 Tablespoons chopped cilantro
    • Pinch of sea salt
    • ½ cantaloupe, scooped out with a melon baller about 2 cups
    • ½ honeydew melon, scooped out with a melon baller about 2 cups
    • ½ small watermelon, scooped out with a melon baller about 2 cups

    Instructions
     

    • Combine the lime juice and honey and stir till the honey dissolves into the lime juice. Be patient because the honey is stubborn! Add the salt and cilantro and stir to combine.
    • Put all of the melon balls in a large bowl. Pour the honey-lime dressing over and toss to coat. Refrigerate until serving.

    Notes

    If you don't have a melon baller, just cut the melons in bite-sized pieces.
    Keyword melon salad, summer melon salad, summer melons
    Yum

    More Recipes for all kinds of salads

    • Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.
      Cantaloupe Salad with Prosciutto & Mozzarella
    • Two plates of Parmesan Crusted Chicken with Caesar Salad and cutlery beside
      Parmesan Crusted Chicken with Caesar Salad
    • Roasted Delicata Squash Salad on a platter with serving tools beside
      Roasted Delicata Squash Salad
    • Classic Cole Slaw in a square turquoise bowl with a silver spoon beside.
      Classic Cole Slaw

    About Tammy Circeo

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo
    Food Advertisements by
    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    logo
    Food Advertisements by

    Popular Recipes

    • A jar of Provencal Tomatade garnished with basil, and accompanied with fresh bread.
      Provençal Tomatade
    • Chicken with Tomato Tarragon Sauce in a braising pan.
      Chicken with Tomato Tarragon Sauce
    • A white platter full of Basil Parmesan Roasted Potatoes
      Basil Parmesan Potatoes & Garlic Aioli
    • Serve Saltimbocca alla Romana on a beautiful platter with fried sage leaves to garnish
      Saltimbocca alla Romana
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo