Melon Salad

Sweet, luscious watermelon and honeydew pair with salty and tangy feta cheese for a delicious summer salad. It's topped with a lightly sweetened lemon vinaigrette and fresh mint.

Makes 12 servings


  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 cups honeydew melon balls or chunks
  • 3 cups watermelon balls or chunks
  • ½ medium red onion, thinly sliced
  • 20 fresh mint leaves
  • 1 seedless cucumber
  • 1 cup crumbled feta cheese (4 ounces)
  • Lemon wedges, for garnish


For dressing, in a small bowl whisk together lemon juice, honey, salt and pepper. Whisk in oil in a slow, steady stream until incorporated. Set aside.

In a large bowl, toss together melon, red onion and mint. Using a vegetable peeler, peel ribbons of cucumber over melon mixture. Add dressing; toss to combine. Cover and chill for up to 8 hours. Just before serving, top with feta cheese. If desired, garnish with lemon wedges.

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