Showstopper Melon Salads

Perfectly sweet melon

Because a melon’s sweetness can vary depending on how ripe it was when picked, the salads get sweetened with sugar or honey to taste.

Concentrated dressings that cling

Assertive dressings made with plenty of salty, pungent, and acidic ingredients balance the melons' high water content. Lots of chopped nuts, seeds, and herbs cling to the melon and hold on to the dressing. 

Big pieces/big contrast

Leaving the melon in large pieces accentuates the contrast between the well-seasoned exterior and the sweet interior.

In addition to incorporating salty and savory elements into my melon salads, I came up with these best practices.

Keep it melon‑focused.

Other sweet, juicy fruits will only compete with the melon, while additions such as tomatoes and cucumbers are distractingly similar to underripe melon and should also be avoided. If the melon lacks sweetness, give it a boost with a bit of sugar or honey.

Keep secondary components small.

Chunky pieces fall to the bottom of the bowl, but smaller ones cling to the melon and hold on to the dressing while they do so, ensuring that each piece is coated with flavor and texture.

Leave the melon large.

Fewer cut surfaces means less liquid will be exuded to water down the dressing. Larger pieces also accentuate the contrast between the melon’s well-seasoned exterior and sweet, juicy interior.

Add some heat.

A touch of fresh or dried chile adds an interesting dimension to ripe melon, which—though luscious—lacks zing.

Incorporate richness.

Nuts, seeds, cheese—even olives—all work well to balance the leanness of the fruit.

Add lots of herbal essence.

The fresh, grassy, aromatic flavors complement the sweet fruit.

Make an oil-free, citrusy dressing.

Oil just slips off the melon’s wet surface. Instead, use a dressing that’s bright, intense, and oil-free. I prefer the fruitiness of lemon or lime juice to vinegar, which can taste a little harsh with melon.