This savory triple melon ball salad is ideal for summer: juicy fresh melon tossed in a bright lemon vinaigrette, finished with crumbled blue cheese and toasted walnuts. A sweet-and-savory combination that feels effortless and craveable.
If you love sweet-and-savory flavor pairings, this one is for you.
I’m definitely a fan — a savory element with fruit brings so much balance: bright acidity, a little richness and a contrasting crunch. It’s exactly what you want on a hot summer day when something light and refreshing is perfect.
Savory melon feels like summer in a bowl.
The melons in this salad are ideally ripe and juicy — cooling and easy to eat when temperatures climb. I love pairing the fruit with a lemon vinaigrette, creamy blue cheese and toasted walnuts for texture and depth.
A little herb garnish — chives or basil — and optional chive blossoms make the salad feel extra pretty and seasonal. If you have chive blossoms, they’re a lovely, mild-flavored garnish that adds visual charm.
This bowl uses three melons: watermelon, cantaloupe and honeydew. If you prefer, honeydew can be swapped for cucumber for a slightly different texture and a less sweet note. Either way, it reads like summer on a plate.
Why this works
The lemon vinaigrette brings bright acidity and a touch of honeyed sweetness that pairs perfectly with the melons. Blue cheese contributes creaminess and tang, while toasted walnuts add crunch and a toasty nuttiness. Together they create contrast in flavor and texture.
I often turn to this vinaigrette-and-cheese-and-nut trio in other salads because it’s reliable and delicious. It’s one of those combos that’s made its way into repeat summer rotations in my kitchen.
You can use a melon baller for pretty presentation, but cubes work just as well — choose whatever is easiest. If you prefer a milder cheese, substitute feta for blue cheese; it still holds up nicely and keeps the salad bright and tangy without overpowering the fruit.
A simple, elegant salad that works as a side, a light lunch or a snack.
Triple Melon Ball Salad
Triple Melon Salad
Ingredients
- 2 cups fresh watermelon balls, or cubes
- 2 cups fresh cantaloupe balls, or cubes
- 2 cups fresh honeydew balls, or cubes
- ⅓ cup crumbled blue cheese
- ⅓ cup toasted walnuts, chopped
- fresh herbs, like chives or basil, for topping
- chive blossoms, for topping
lemon vinaigrette
- 1/4 cup lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- kosher salt and pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh chopped herbs, like chives, basil, etc
Instructions
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To toast the walnuts: heat a nonstick skillet over medium and toss the walnuts for 4 to 5 minutes, until golden and fragrant. Watch closely so they don’t burn. Let cool and chop.
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Combine the watermelon, cantaloupe and honeydew in a large bowl or on a platter. Pour the lemon vinaigrette over the fruit and gently toss to coat. Crumble the blue cheese over the top, sprinkle with toasted walnuts and finish with fresh herbs or chive blossoms.
lemon vinaigrette
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Whisk together lemon juice, honey and dijon with a big pinch of salt and pepper. Slowly whisk in the olive oil until the dressing emulsifies. Stir in the chopped herbs. Extra dressing keeps in the refrigerator for a few days — whisk or shake before using.
Did you make this recipe?
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Thanks for trying the recipe!
Decided that’s my summer color palette.