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Honey-Mint Melon Salad

Overhead shot of Honey-Mint Melon Salad in a white bowl with a spoon

Recipe At-A-Glance

Vegetarian, Gluten-Free

35 minutes

This simple Honey-Mint Melon Salad is a colorful and fresh way to celebrate summer. Best made when melons are at their peak– flavorless out-of-season fruit need not apply.

My favorite part about summer foods is how gloriously simple they can be and still be packed with flavor. That’s the joy of using in-season produce! It is so fresh, so flavorful, so perfectly wonderful on its own, that you don’t really need to do a lot of “cooking” to make it into something special. This Honey-Mint Melon Salad is a perfect example of that– fresh in-season ingredients coming together to make something spectacular!

When you see the summer melons start to show up at your local farmers’ market, make sure to have this salad recipe in your back pocket. It’s the perfect make-ahead refreshing option for your summertime picnics and backyard barbecues, and it should, quite honestly, absolutely only be made when melons are at their peak. Promise me you aren’t going to try to make this in the dead of winter when watermelons are shipped to your grocery store from halfway across the globe, k? PROMISE. This is strictly a summertime recipe.

Overhead shot of ingredients for Honey-Mint Melon Salad, with each ingredient in its own white bowl Close-up shot of honey being drizzled over balled melon for Honey-Mint Melon Salad

I like the combination of honeydew, watermelon, and cantaloupe for both flavor and color (holy beautiful salad, Batman!), but if you can get your hands on one or two of some other kinds of fun and funky melons from the farmers’ market—knock yourself out!

The simple honey-vanilla-lemon dressing and fresh mint really pull together the flavors of all the different varieties of melon. You can’t mess this up. In fact, I recommend experimenting all melon season long to figure out what your favorite combo is!

MY OTHER RECIPES
Overhead shot of halved cantaloupe being portioned out by a melon baller

You are welcome to use a melon baller like we did here (this is the one I use), but you can also take a shortcut (and not waste any melon) by just cutting the melons into bite-sized chunks. It won’t look quite as beautiful, but it will taste just as scrumptious.

I’ve also been known to make this into an über-patriotic salad for 4th of July by cutting the melons into about 1/2″ thick “sheets” and then using a small star-shaped cookie cutter to cut out bites. It takes a bit more time, but shooo-weee, do kids ever get mighty excited about star-shaped watermelon!

Close-up shot of Honey-Mint Melon Salad in a white bowl and garnished with a sprig of mint

When it comes to summertime pitch-ins and backyard barbecues, I like to combine this melon salad recipe with a big batch of my Mango Guacamole. Those two together are such a crowd-pleasing combo, and no one needs to know that they barely take any time at all to pull together! Enjoy!



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Overhead shot of Honey-Mint Melon Salad in a white bowl with a spoon

Honey-Mint Melon Salad


  • Author: Cassie Johnston
  • Prep Time: 30 min
  • Cook Time: 5 min
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Sides

Description

This simple Honey-Mint Melon Salad is a colorful and fresh way to celebrate summer. Best made when melons are at their peak– flavorless out-of-season fruit need not apply.


Ingredients

  • 2 cups balled or cubed (1” cubes) seedless watermelon
  • 2 cups balled or cubed (1” cubes) seedless cantaloupe
  • 2 cups balled or cubed (1” cubes) seedless honeydew
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons honey
  • 1/2 fresh vanilla bean, sliced open, and flecks scraped out
  • Pinch of sea salt
  • 1/4 cup fresh minced mint, plus more for garnish

Instructions

  1. In a large bowl, stir together the watermelon, cantaloupe, and honeydew. Set aside.
  2. In a small saucepan, combine the lemon juice, honey, vanilla flecks, and sea salt. Warm over low heat until just combined—overheating honey kills healthy enzymes in it!
  3. Pour the dressing over the melon mixture, and toss to coat. Add in the mint, and toss again to combine.
  4. Refrigerate for at least 30 minutes, but preferably closer to 2 hours before serving.

Notes

These melon types and proportions are simply a suggestion– feel free to mix in any other fun melons you might find at the farmers’ market instead!

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5 comments

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  • JANSIE L MARTIN SAYS

    This recipe looks amazing. I’m trying to share the video portion only with my husband (he is one of those. Hates reading) but I can’t seem to figure out how to do it. Is the only option to share the whole page and tell him to scroll down?

    Thanks! Love your blog. :)

  • Sara SAYS

    How does this hold up for leftovers? Does the melon kind get squishy from the dressing? Looks so good though!

  • deb c SAYS

    This sounds so good I just went out today and bought a spearmint plant! Planning ahead for the good melons!

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