Melon and Tomato Salad


  • 1 chile pepper, seeds removed and minced (remove inner ribs for less heat)

  • juice of 1 lemon

  • 1 tsp. lemon zest (optional)

  • 1 Tbs. extra virgin olive oil

  • 2 tsp. honey (or agave nectar)

  • ⅛ tsp. salt

  • 3 c. cubed watermelon*

  • 3 c. cubed cantaloupe or honeydew melon*

  • 1 lb. tomatoes (any type)


In a large bowl, whisk together the chile pepper, lemon juice, lemon zest (if using), olive oil, honey, and salt.  Let sit as you chop the melons and tomatoes.  If you are using grape or cherry tomatoes, slice them in half and scrape out the seeds.  If you are using larger tomatoes, chop them into bite-sized pieces and remove the seeds.  Add the chopped melon and tomatoes to the bowl with the dressing and toss to coat.  Let sit at least 10 minutes before serving.  Serve at room temperature or chilled.

*Note: Feel free to use whatever type of melon you prefer or have on hand; just use 6 cups total of cubed melon.

Recipe adapted from: