Summer Melon Salad

This Summer Melon Salad is what sunshine tastes like — light, juicy, sweet, and a little bit salty. It’s loaded with ripe watermelon, honeydew, cantaloupe, and cucumber, all tossed together in a zesty lemon-honey-olive oil dressing and finished with crumbled feta and fresh mint.

It’s the perfect side dish for hot summer days, backyard BBQs, picnics, or even brunch. This Summer Melon Salad is all about balance: sweet and savory, fresh and creamy, cool and vibrant.

Why You’ll Love This Recipe:

• No cooking required — just chop, toss, and serve

• Hydrating and refreshing — perfect for hot days

• Naturally gluten-free and can be made dairy-free

• Looks stunning on a platter and takes just 15 minutes

• Sweet, salty, zesty, and absolutely addictive

Final Thoughts:

This Summer Melon Salad with Feta & Mint is more than just a side dish — it’s a burst of color, hydration, and flavor that fits perfectly on any warm-weather table. Whether you’re hosting a brunch, grilling out, or just want a light and refreshing lunch, this bowl brings it all together with minimal effort and maximum flavor.

Yield: 4-6 servings

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Summer Melon Salad

Prep time: 15 MinTotal time: 15 Min

This Summer Melon Saladis what sunshine tastes like — light, juicy, sweet, and a little bit salty. It’s loaded withripe watermelon, honeydew, cantaloupe, and cucumber, all tossed together in a zestylemon-honey-olive oil dressingand finished withcrumbled feta and fresh mint.

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Ingredients

For the Melon Salad

• 2 cups diced watermelon
• 2 cups diced cantaloupe
• 2 cups diced honeydew
• 1 large cucumber, peeled and diced
• ⅓ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn or thinly sliced

For the Dressing

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp honey (or hot honey if you like a kick)
• Pinch of sea salt
• Freshly cracked black pepper (to taste)

Instructions

1. Dice the melon, cucumber, and transfer to a large serving bowl or platter. Keep the pieces roughly similar in size for even texture.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well emulsified.
3. Drizzle the dressing over the chopped fruit and cucumber. Gently toss to coat everything evenly without breaking up the melon pieces.
4. Top with crumbled feta and scatter fresh mint leaves over the top. Serve immediately, or chill for 10–15 minutes before serving for an extra-refreshing bite.

Notes

Make it dairy-free: Skip the feta or use a vegan alternative.

Add protein: Toss in prosciutto or grilled shrimp for a light meal.

Make it spicy: Use hot honey or add a few slices of fresh jalapeño.

For best texture: Pat the melon cubes dry before dressing if they’re extra juicy.

Make ahead: Dice everything (except mint and feta) a few hours ahead and dress just before serving.

Nutrition Facts

Calories

204

Carbs

27 g

Cholesterol

11 mg

Fat

10 g

Fiber

2 g

Net carbs

25 g

Protein

4 g

Sat. Fat

3 g

Sodium

195 mg

Sugar

23 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.