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–+ servings
David Murphy

Mosaic Melon Salad

This Mosaic Melon Salad is the most stunning thing you can put on a summer table with only 15 minutes of prep. Watermelon, cantaloupe, honeydew, English cucumber, heirloom tomatoes, and cubed feta are arranged in a beautiful alternating mosaic pattern and finished with a bright honey lime mint dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 Servings
Course: Appetizer, Salad, Side Dish
Cuisine: American
Calories: 207

Ingredients
  

For Salad
  • ½ small watermelon
  • ½ cantaloupe melon
  • ½ honeydew melon
  • 1 large English cucumber
  • 2 medium heirloom tomatoes or 1 large
  • 1 8-ounce block feta cheese
  • Flakey sea salt
  • Course cracked black pepper
For Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon honey
  • 2 tablespoons fresh mint thinly sliced

Instructions
 

  1. Cut the watermelon, cantaloupe, honeydew, cucumber, tomato, and feta into ¾-inch cubes.
  2. In a small bowl, whisk together the olive oil, lime juice, zest, honey, and mint until well combined.
  3. Gently arrange the melon, cucumber, tomato, and feta cubes on a large serving platter in a mosaic-style pattern, alternating the various ingredients.
  4. Drizzle the dressing evenly over the salad.
  5. Sprinkle with flaky sea salt and coarsely cracked black pepper to taste. Serve immediately.

Nutrition

Serving: 1ServingCalories: 207kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 32mgPotassium: 698mgFiber: 3gSugar: 30gVitamin A: 3160IUVitamin C: 49mgCalcium: 42mgIron: 1mg

Notes

Pro Tips for the Best Mosaic Melon Salad

  • Use the ripest melon you can find: Unripe melon tastes watery and bland. The sweetness is everything in this dish. Smell the stem end; if it smells like melon, it is ready. If it smells like nothing, put it back and wait a day or two.
  • Dress it right before serving: The dressing draws moisture from the fruit quickly. If you dress it even 20 minutes ahead, the platter will have a pool of liquid at the bottom and the feta will start to soften. Assemble ahead, dress at the last second.
  • Lightly pat juicy ingredients dry: Really ripe tomatoes and watermelon can release a lot of liquid. A quick pat with a paper towel before arranging keeps your platter from going soggy before the salad even hits the table.
  • Slice your mint thin: Thick ribbons of mint can overwhelm individual bites. Thinly sliced mint distributes more evenly through the dressing and gives you that herbal note in every bite without it being too assertive.
  • A sharp knife is your best friend here: A dull knife tears feta and crushes soft melon instead of cutting it cleanly. Take 30 seconds to hone your knife before you start and the whole process is smoother and faster.

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