Summer is in full swing here in Maryland and just about everything is ripe and ready to eat, especially our cantaloupe. This savory melon salad recipe originated with a phone call from my wife. We were asked to bring a side dish over to our friends’ house for a dinner date so she went to one of our local farm stands to pick up some of those fresh and ready-to-eat summer treats. The melons smelled spectacular, my wife told me, so I asked her to grab me one along with a red onion. She was skeptical at first, but when I tossed the melon with some thinly sliced onions, a small handful of basil from our garden, and a splash of oil and honey, she was sold. Luckily our friends seemed to dig the flavors, as well.
When it comes to fruit in the summertime, I figure it doesn’t need much help from me. But when it’s time to turn fruit into a savory dish, it’s always a good idea to reach for some fresh herbs and some complimentary flavors. The basil gives a wonderful little punch to the cantaloupe while the onion is the heavy handed kick in the kisser. I would recommend starting with less onions than listed in the recipe below and add more if you dig the concept. You really can’t go too strong with basil, so don’t be shy.
The melon salad is best served slightly chilled and unfortunately it doesn’t keep all that well. You should serve it immediately, or within an hour or two. If you need to keep it longer, store it in the refrigerator.
When it comes to cutting up the melon, I think it’s best to cut off both ends, and use your knife to slowly cut away the outer rind. Remove the seeds and chop the flesh into 1 inch pieces. The proportions in the recipe are to my liking, but if you are nervous to waste your good melon on a new recipe, make just a small amount to taste it out. First, add a couple chunks of your melon to a small bowl and add one or two slivers of onion and a half a basil leaf. Drizzle it with a little honey and oil, a very small pinch of salt, and let it sit for a few minutes. If you like it, proceed with the recipe as written. This is the kind of recipe that really needs to be tasted as you go because melons, like all produce, vary greatly in sweetness and flavor. The same goes for onions. In fact, if you can get your hands on shallots, that’s a desirable substitute.
Remember that in the summertime, when produce is at its peak, sometimes less is more. Let the fruit speak for itself but don’t be shy about trying to use fruit in a savory dish like this melon salad. Until next time, enjoy your summer eats!
- ½ Cantaloupe
- ⅛ Cup red onion or shallot
- 2 teaspoon honey
- 1 teaspoon olive oil
- 14-16 leaves basil
- Pinch of salt to taste
- Remove the outer rind of the cantaloupe and cut in half. Reserve half the melon for another use, or double the recipe. Cut the melon into 1 inch chunks and place in a large mixing bowl.
- Slice onions or shallots into thin slices, as thin as possible. Add to the bowl and mix
- Drizzle honey and oil over onions and melon and mix to combine. Roughly chop basil and toss with salad. Season with a small pinch of salt to taste. Let salad sit for 5 minutes before serving but it's best not to let the salad sit overnight.
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