Summer Melon Salad

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  • 2 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon Salt divided
  • 1/8 teaspoon freshly cracked pepper
  • dash crushed red pepper
  • 2/3 cup honeydew
  • 2/3 cup cantaloupe
  • 2/3 cup watermelon
  • 1 cherry radish cut into very thin slices
  • 2 pieces bacon cooked and crumbled
  • 12 small basil leaves


  1. Combine parsley, vinegar, oil, honey, lime juice, 1/8 teaspoon salt, black pepper, and red pepper in a medium bowl, stirring with a whisk. Add all melon balls and radish to bowl; toss gently.
  2. Using a slotted spoon, mound melon mixture on to plate or into a bowl (reserve vinegar mixture). Sprinkle evenly with bacon and remaining 1/4 teaspoon salt. Drizzle with 2 tablespoons reserved vinegar mixture; discard remaining vinegar mixture. Sprinkle evenly with basil leaves.