With summer comes a waves of bright colors and flavors, this melon salad reimagines a fruit salad. Don’t think of following this recipe exactly (and it is delicious) but look for what’s around – any fruit that is juicy and sweet, something cool like cucumbers or or fennel, add heat and a zing with pickled Fresno chilis and shaved jalapeños. You’ll add depth with a creamy, salty cheese like ricotta salata or feta. And, finally garnish with handfuls of fresh herbs, adding an explosive amount of flavor. Drizzle high quality extra virgin olive oil, generous pinch of flaky sea salt. Presto, you’ve got a beautiful dish to serve beachside or poolside.


  • 1/2 melon sliced thin and cut into spears

  • 1 Persian cucumber, shaved thin on mandolin

  • 2 handfuls of fresh herbs like mint, basil and cilantro

  • 1/4 c feta cheese or ricotta salata

  • 1-2 tbsp pickled fresno chilis

  • shaved red onion

  • extra virgin olive oil

  • flaky sea salt & fresh cracked pepper


Layer the melon, cucumbers and red onion onto your serving platter. Tear the steams off the herbs but leave the leaves whole and let them loosely fall over the melon and cucumbers, then add the cheese, and Fresno chilis. Drizzle olive oil all over the dish, and sprinkle a generous pinch of flaky sea salt & fresh cracked pepper.