Melon Salad Recipe

Cut and chill

Trim rind and cut watermelon, cantaloupe, and honeydew into roughly 1-inch cubes or melon balls for a mixed texture. Aim for approximately 7 cups total combined fruit (about quantities listed). Transfer to a large bowl and chill in refrigerator for 15–30 minutes if preparing ahead.

If using preserved lemon, finely chop it and stir into the melon now for a bright, savory note (optional).

Stack the mint leaves, roll them tightly, and chiffonade (thinly slice) to yield fine ribbons. Coarsely tear basil leaves. Combine herbs with lime zest in a small bowl and gently toss to release aromas.

In a small bowl or jar, whisk together fresh lime juice, honey (or agave), and sea salt until the salt dissolves. Slowly whisk in the extra-virgin olive oil until the dressing emulsifies. Taste and adjust: add up to 1 tsp more honey for sweetness, or an additional 1 tsp lime juice for brightness. Grind in the black pepper.

Pour the dressing over the chilled melon and gently fold to coat, taking care not to break the fruit. Add the chopped preserved lemon if not added earlier and toss again.

Add the chiffonaded mint and torn basil to the bowl and fold briefly to distribute herbs evenly through the melon.

If using, sprinkle crumbled feta or tear small pieces of burrata over the top for creaminess. Scatter toasted chopped pistachios for crunch and finish with microgreens or a handful of arugula if desired.

Adjust final seasoning: taste and add a small pinch more salt or a squeeze of lime if needed. Serve immediately at cool room temperature or slightly chilled. Leftovers keep covered in the refrigerator for up to 24 hours; add delicate garnishes (cheese, nuts, microgreens) just before serving.