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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. 

John Hall
Recipe by Cooking Light July 2016

Gallery

Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary test

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread yogurt in a circle on a large serving plate.

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  • 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.

  • 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.

Source

Post Office Pies, Birmingham, Alabama

Nutrition Facts

92 calories; fat 3.9g; saturated fat 1g; mono fat 1.9g; poly fat 0.3g; protein 4g; carbohydrates 11g; fiber 1g; cholesterol 4mg; sodium 230mg; calcium 30mg; sugars 10g; added sugar 2g.
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