• Serves: 3-4
  • Prep Time: 15 minutes
  • Cooking Time: N/A
  • Difficulty: Easy

Ah, melon! I’m sure this is a fairly subjective statement, but to me there’’s (nearly) nothing that says “summer” more than the smell and taste of fresh melons. The colours, the sweetness, the fact that they’’re so light and work well accompanied by sweet as well as savoury ingredients makes them the perfect fruit for many meal ideas.

Who hasn’t done the melon with Parma ham starter at least once? As there isn’’t one melon type I favour over another, I like to try and combine as many as possible in one dish.

They complement each other in flavour as well as colour and make for a lovely light summer meal.

So, here’’s my idea for a melon salad that would work nicely with some grilled chicken or, of course, on its own.


here's what you'll need...

  • ½ Galia Melon
  • ½ Cantaloupe Melon
  • ¼ Water Melon
  • Around 100g hard goat’s cheese – finely sliced
  • Fresh basil leaves
  • 1 lemon
  • 3 tbsp olive oil
  • 3 tsp honey
  • Salt & pepper

Melon Salad Ingredients 1

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Melon Salad Post 4


Melon Salad Post 3

here's how it's done...

  • 1

    I know that pretty much everybody has a melon ball cutter in their kitchen drawer, but mine (which I know was in my drawer) has disappeared, so I decided to cube my melons. So, either cut your melons into small cubes or balls if you have the right tool.

    Melon Salad Steps 1 and 2


  • 2

    Mix them all together in a large bowl.  Thinly slice the goat’s cheese, add to the melons and mix all together.

    Melon Salad Step 3

  • 3

    Finely chop the fresh basil leaves with a sharp knife and add to the salad.

    Melon Salad Step 4

  • 4

    In a small bowl, mix the oil, lemon juice, honey, salt and pepper.

    Melon Salad Step 5

  • 5

    Add to the salad and mix. Cover the salad and leave the flavours to develop for an hour before serving.

    Melon Salad Post 2

    That’s it! Pretty simple, but really tasty and perfect for summer. I hope you’ll like it as much as I do.


By Carole Poirot on 27.05.14

Guest Contributor

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