Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme Recipe

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated Aug. 29, 2018
20170629-melon-thyme-salad-vicky-wasik-1-3.jpg
Photograph: Vicky Wasik

Why This Recipe 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.

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.

Recipe Details

Fresh Cantaloupe and Honeydew Salad With Lemon and Thyme Recipe

Active 5 mins
Total 65 mins
Makes 4 cups

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. 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.

Notes

In place of the liqueur and lemon juice or cider, you can use an equal amount of crisp white wine or rosé.

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