Summer Melon Salad Recipe

Prepare melons and cucumber

Cut watermelon and cantaloupe into bite-sized 1-inch cubes, discarding rinds and seeds. Peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick. Combine melon cubes and cucumber in a large mixing bowl and gently toss to combine.

Prep herbs and shallot

Stack mint leaves and chiffonade (thinly slice) until you have about 1/2 cup loosely packed chiffonade. Roughly chop cilantro leaves. Thinly slice shallots into rings and separate. Add mint, cilantro, and shallots to the bowl with the melon and cucumber; lightly toss to distribute.

Char chilies

If using dried chilies: heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add the dried chilies whole and press them onto the pan with tongs, turning occasionally, until they are blistered and blackened in spots but not burned, about 30–60 seconds per side. If using fresh small chilies: char similarly until blackened and blistered, about 1–2 minutes per side. Remove and let cool on a plate.

Toast cashews

In the same skillet over medium heat, add the cashews and toast, stirring frequently, until fragrant and golden in spots, about 3–5 minutes. Remove to a bowl to cool briefly.

Chop and combine topping

Once chilies are cool enough to handle, roughly chop them (remove seeds if you prefer less heat). Roughly chop the toasted cashews. In a small bowl, whisk together the neutral oil, lime juice, honey (or agave), toasted sesame oil (if using), and sea salt. Add chopped chilies and cashews to the dressing and toss to coat. Taste and adjust salt, lime, or honey to balance sweet-hot-salty. The mixture should be slightly saucy to cling to melon pieces.

Just before serving, spoon the charred chili-cashew topping over the melon mixture—reserve a tablespoon for garnish if desired—and gently toss once or twice to distribute without breaking up melon pieces. Transfer to a serving bowl or platter.

Sprinkle flaky sea salt and freshly ground black pepper over the salad. Garnish with the reserved chili-cashew mixture and additional whole mint leaves if desired. Serve with lime wedges for guests to squeeze over individual portions.

Leftovers: keep dressing/topping separate and store melon in an airtight container in the refrigerator up to 24 hours to preserve texture. Add topping just before serving.