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Triple Melon Salad

This savory triple melon ball salad is perfect for summer! Juicy, fresh melon drizzled with lemon vinaigrette, topped with blue cheese and toasted walnuts. A heavenly sweet and savory combo that I can't get enough of!
5 from 12 votes
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Ingredients

  • 2 cups fresh watermelon balls, or cubes
  • 2 cups fresh cantaloupe balls, or cubes
  • 2 cups fresh honeydew balls, or cubes
  • cup crumbled blue cheese
  • cup toasted walnuts, chopped
  • fresh herbs, like chives or basil, for topping
  • chive blossoms, for topping

lemon vinaigrette

Instructions 

  • Note: to toast the walnuts, I throw them in a nonstick skillet over medium heat and toss for 4 to 5 minutes, until golden and fragrant. Don’t leave alone - they burn easily! Then I let them cool and chop them.
  • Combine the watermelon, cantaloupe and honeydew on a large bowl of plate. Pour the vinaigrette over and toss. Crumble on the blue cheese and toasted walnuts. Sprinkle on fresh chives or chive blossoms.

lemon vinaigrette

  • In a bowl, whisk together the lemon juice, honey and mustard with a big pinch of salt and pepper. Whisk in the oil until the dressing is emulsified. Whisk in the herbs. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!
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