The fruit salad of my youth has fully been usurped by savory-leaning melon salads. Perfect for the summer potluck you nearly forgot to shop for, this spicy, crunchy sweet and salty salad looks inspired but is also easy enough to pull off while enjoying a glass of rose, gossiping in a kitchen and only half paying attention to your project.
Recipe by: Kourtney Paranteau
Makes 1 large salad
- ½ small watermelon, cubed
- ½ cantaloupe, rind removed and cut into crescents or smiley faces
- ½ honeydew melon, cubed
- ½ red bell pepper, sliced into thin threads
- ¼ cup toasted coconut shreds
- ½ cup fresh, torn basil leaves
- 2 green onions or scallions, sliced thinly on a bias
- 2 tsp red pepper flakes
- 1 tbsp Jacobsen Co. Honey
- 2 tsp. Jacobsen Salt Co. Habanero Salt
This dish is all about plating, so pick out your favorite flat-ish serving platter and put on your florist hat and arrange the cubes and crescents of melons strategically throughout your plate. Try to make it so it both appears intentional and like they just happened to fall onto the dish just so. Don’t make the pattern overly repetitive or too precise but be aware of composing the perfect bite over each section of the plate.
Once you’re satisfied with the layout of your melons, accent the dish with red pepper threads, and garnish with toasted coconut flakes, basil leaves, scallions and red pepper flakes. Lastly, using your favorite honey, drizzle one tablespoon over top, finishing with a sprinkle of Habanero Salt. Serve when the melons are still cold.