Summer Melon Salad (with zesty dressing)
Our Summer Melon Salad is a Sicilian recipe with zesty and refreshing flavors. It features two kinds of melons, fresh mint, and lemon juice. This Italian recipe is easy to make and perfect for summer.
Summer Melon Salad
Melon salads are great to serve all summer long. And, this recipe takes minimal effort.
In Italy, Italians have a way of making fruit salads that are delicious, and effortless. If you enjoy this melon recipe, and like to try other recipes, consider Cold Honeydew Soup, Watermelon Kiwi and Plum Cake, and Sweet Melon with Prosciutto di Parma. And, don’t forget our Baby Arugula Watermelon Granola Salad, it’s the best!
This Summer Melon Salad Is…
- It is made with 2 melons: cantaloupe and canary melon.
- It is amazingly cool and delicious tasting with tangy-zesty flavors.
- Keto-friendly.
- Ideal to serve as a dessert after a meal.
- It “cleanses the palate” after a meal.
- Loaded with vitamins and dietary fiber.
- Also, keeps you hydrated during the summer.
- Perfect to serve at all kinds of gatherings, brunch, and BBQs.
What You Will Need:
- A Canary (Yellow) Melon
- A Cantaloupe Melon
- 1 Lemon
- some fresh mint leaves
What is a Yellow Melon, (aka Canary Melon)?
A canary melon is a large, bright-yellow elongated melon with a white inner flesh. It has a sweet flavor that is slightly tangier than a honeydew melon.
Why This Recipe Works
The tropical flavor in the yellow melon pairs well with bright summer herbs like mint, and even basil in salads. And, in Sicily, as I have learned, they use a lot of fresh mint and lemon juice in their recipes, similar to the Sicilian after-dinner cocktail, the Sgroppino.
How To Make This Summer Melon Salad?
Important Note: The Yellow Melon has a very hard outer skin and you will need a good knife and a cutting board. Also, you will need to be very careful when cutting the yellow melon. But first, here are a few good tips on how to cut it. So let’s begin:
- First, lay the melon on its side on a cutting board. Using a sharp knife, remove about half an inch off the top and bottom of each melon.
- Next, turn the melon, and slice the melon in half. Use a spoon to scoop out the seeds in the center and discard them.
3. Then, slice the melon into 1-inch slices. Carefully slice the melon from the skin, and do this slowly.
4. Cut the slice into 1/2-inch pieces. Then, toss them into your salad bowl.
5. Repeat, with a few more slices. (QUICK NOTE)… Depending on how large of a melon salad you will need you can continue to slice half of each melon and reserve the other halves for another day.
6. Follow the same instructions for cutting the cantaloupe melon.
7. Last Step: Squeeze one-half of a lemon over the melons in the salad bowl. Add some freshly chopped mint leaves and toss the melon salad to combine. Taste, and here is where you can additional lemon juice, if you like, to give it that fresh tangy flavor.
Expert Tips…
- Be very careful when cutting the yellow melon, the outer skin is very hard to cut into. I prefer my husband to cut the yellow melon.
- Best to keep this salad chilled before serving. It is best when it is served ice-cold.
- This salad is good for about 4 to 5 servings. If you need more servings, just double the ingredients.
- Also, try it with Honeydew melon instead of Canary Melon, it’s delicious!
Storing…
Cover the salad with clear wrap and keep it chilled. Melon salads usually will stay fresh, if kept chilled in the refrigerator and up to 2 days, and maybe 3 at the most. After that, the fruit will start to ferment, and it will be too soggy to enjoy.
More Summer Salad Ideas…
- Cantaloupe Blackberry Greens Salad
- Cucumber and Vidalia Salad
- Baby Arugula Watermelon Granola Salad
- Best Chickpea Salad
If you try this recipe…tell us! And, leave a comment at the bottom of this page, and don’t forget the stars! Thank you! 🙂
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Summer Melon Salad
Summer Melon Salad is a Sicilian recipe with zesty and refreshing flavors. It features two kinds of melons, fresh mint, and lemon juice. This Italian recipe is easy to make and perfect for summer.
Ingredients
- 4 slices ( about 4 cups) of cantaloupe melon- sliced into small pieces
- 3 to 4 slices ( about 3 to 4 cups) of yellow (Canary) melon
- 1 lemon - sliced in half
- some fresh mint leaves finely chopped
Instructions
1. First, lay the melon on its side on a cutting board. Using a sharp knife, remove about half an inch off the top and bottom of each melon.
2. Next, turn the melon, and slice the melon in half. Use a spoon to scoop out the seeds in the center and discard them.
3. Then, slice the melon into 1-inch slices. Carefully slice the melon from the skin, and do this slowly.
4. Cut the slice into 1/2-inch pieces. Then, toss them into your salad bowl.
5. Repeat, with a few more slices. (QUICK NOTE)... Depending on how large of a melon salad you will need you can continue to slice half of each melon and reserve the other halves for another day.
6. Follow the same instructions for cutting the cantaloupe melon.
7. Last Step: Squeeze one-half of a lemon over the melons in the salad bowl. Add some freshly chopped mint leaves and toss the melon salad to combine. Taste, and here is where you can additional lemon juice, if you like, to give it that fresh tangy flavor.
Notes
Cover the bowl with clear wrap and keep it chilled in the refrigerator. Best to keep this melon salad chilled before serving. Toss the salad before serving, then serve.
Also, this melon salad is adaptable to the size, and servings you need.
Nutrition Information:
Yield: 4 to 5 servings Serving Size: 1 serving ( 2 cups)Amount Per Serving: Calories: 120Total Fat: .2gCarbohydrates: 8gProtein: .8g
Enjoy and have a delicious day! 🙂
xo anna and liz
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