Mojito Melon Summer Salad
As I plan for the Fourth of July, I always take into account the heat and the festivities. Usually, I’m at the lake with our large extended family boating and skiing and sharing our favorite foods.
No surprise to you I’m sure, this year’s itinerary looks a little different. There won’t be any large crowds – no big potlucks. But all those changes make it even more important to make some yummy recipes that commemorate the holiday.
I can’t think of a better mood lifter than this cooling, simple Mojito Melon Summer Salad. There’s no cooking required, just some chopping and slicing. This recipe can be made ahead and refrigerated AND it can set out at room temperature without worry of spoiling (2 essential components to summer cooking in my opinion).
Another bonus? This recipe works well for underripe and ripe melons alike, thanks to all the added garnishes. Honey, mint, lime, red onion, queso fresco and jalapeño peppers add that perfect balance of ‘sweet, salty, heat’ and are sure to make even the most bland melon extra tasty!
2 simple steps :
There are 2 steps to this recipe, first prepare your ‘salad ingredients’. Slice and cube watermelon and cantaloupe (removing the seeds of the cantaloupe).
Zest the lime and then thinly slice lime, jalapeño, mint and red onion.
Arrange the Mojito Melon salad ingredients on a large platter (as pictured below), saving the mint + lime zest for garnish.
Next, measure out the Mojito Melon dressing ingredients : honey + olive oil.
Drizzle the honey and olive oil over the salad, sprinkle with cheese, mint and lime zest. Finish it all off with a sprinkle of freshly ground pepper and some flaky sea salt.
Chill or serve immediately.
the perfect summer salad
The flaky sea salt & salty queso fresco are a wonderful addition to all of these ingredients, really waking up that summer melon flavor. As the salad sits, the juices of the melons mingle with salt, olive oil and honey and essential oils from the mint and lime in such a delicious way. The jalapeño gives the perfect whisper of warm. I think this really is the perfect summer salad.
Mojito Melon Summer Salad
- 4 c cubed watermelon, 1″- 1 1/2″ cubes
- 2 c cubed cantaloupe, 1/2″ cubes
- 1/2 lime thinly sliced and quartered
- 1/2 – 1/4 medium jalapeño, thinly sliced (optional)
- 1 small red onion, thinly sliced
- 2 T honey
- 2 T olive oil
- 1/2 lime zested
- 1 T mint, chiffonade
- 1/4 c queso fresco, crumbled
- flaky sea salt + cracked black pepper to taste
Arrange the first 5 ingredients on a large platter (as pictured above).
Drizzle honey and olive oil over the salad.
Sprinkle lime zest, mint and queso fresco over the salad. Add sea salt and pepper to taste.
Can be refrigerated over night or served immediately.
Check out a few more summer salad recipes from Food for a Year and Sinkology : Panzanella + Citrus Mango Slaw + Summer Spinach Summer Salad