ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Melon Salad

Photo: Greg Dupree; Styling: Claire Spollen

Active time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: about 1/2 cup)

Put to good use all of the in-season melon at hand this time of year with a delicious, savory and sweet salad. Use a small scoop or melon baller to form perfectly formed individual melon spheres. 

Ingredients

  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons fresh lime juice
  • 3/8 teaspoon kosher salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • Dash of crushed red pepper
  • 2/3 cup honeydew melon balls
  • 2/3 cup watermelon balls
  • 2/3 cup cantaloupe balls
  • 1 cherry radish, cut into thin slices
  • 2 center-cut bacon slices, cooked and crumbled
  • 12 small fresh basil leaves

Nutrition Information

  • calories 92
  • fat 3.9 g
  • satfat 1 g
  • monofat 1.9 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 230 mg
  • calcium 30 mg
  • sugars 10 g
  • Est. Added Sugars 2 g

How to Make It

  1. Spread yogurt in a circle on a large serving plate.

  2. 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.

  3. Using a slotted spoon, mound melon mixture on top of yogurt (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.