Melon Pedestal Salad

Melon Pedestal Salads with Pepper Jelly Vinaigrette

Looking for a fresh way to enjoy summer melons? Create watermelon bases using a drinking glass to cut uniform circles. Top with a mixture of arugula, cantaloupe and honeydew, ad-libbing with peaches, plums or other summer fruits. Tie it together with a lively, lime-spiked pepper jelly vinaigrette that permeates and amplifies soft-spoken fruits.

Makes 6 servings


  • 5 tablespoons hot pepper jelly
  • ¼ cup vegetable oil
  • 3 tablespoons lime juice
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 medium seedless watermelon
  • 1 cup finely chopped cantaloupe
  • 1 cup finely chopped honeydew melon
  • ¾ cup arugula
  • ¼ cup feta cheese crumbles


For pepper jelly vinaigrette, whisk together pepper jelly, oil, lime juice, garlic and salt. Slice watermelon into 1-inch slices. Using a 3-inch-diameter glass, cut out 6 melon rounds. Combine cantaloupe, honeydew and arugula. Top watermelon rounds with chopped melon mixture. Sprinkle with feta; drizzle with vinaigrette.