Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme Recipe

Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme Recipe

[Photograph: Vicky Wasik]

Whether it's served over warm ricotta, with thin slices of prosciutto, or as a topping for ajo blanco, this simple summer salad makes the most of fresh summer melon.

Why It Works

  • Fresh thyme adds an herbal note that brings out the earthiness of the melon.
  • A touch of floral liqueur highlights the fruit's natural sweetness and aroma.
  • Salt and lemon juice round out the overall flavor.
  • Yield:Makes 4 cups
  • Active time: 5 minutes
  • Total time:1 hour 5 minutes

Ingredients

  • 2 cups diced cantaloupe (about 12 ounces; 340g)
  • 2 cups diced honeydew melon (about 10 ounces; 285g)
  • 1 1/2 teaspoons fresh thyme leaves
  • Pinch of salt
  • 1 teaspoon (5ml) floral liqueur, such as chrysanthemum or elderflower liqueur (see note)
  • 1 teaspoon (5ml) lemon juice or good-quality cider vinegar (see note)

Directions

  1. 1.

    Toss cantaloupe, honeydew, thyme, salt, liqueur, and lemon together in a medium bowl; cover and refrigerate 1 hour to allow flavors to meld, then toss again to serve. Pair with fresh ricotta as a salad, with thin slices of prosciutto as canapé, or with panna cotta as dessert.