Mental note: add the ingredients for this delicate melon salad to tomorrow’s shopping list. It’s fresh and light, making it perfectly suited for a summer meal when the heat is relentless and shows no sign of letting up. Also great as a take-away lunch for work. The combination of ingredients is really very pleasant and it’s very simple to make. Serve it at the table even if you have guests because I assure you it will be very appreciated. In this case, present it in small individual bowls.

Other salad ideas that might interest you:

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: No cooking
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for Melon Salad

Half melon
2 carrots
1 fennel
2 tablespoons honey
1 lemon
extra virgin olive oil
salt
black pepper
A few grains pink peppercorns

Tools

1 Salad bowl
1 Small bowl
1 Citrus juicer
1 Teaspoon wooden or plastic

Preparation of Melon Salad

Trim the carrots, scrape them, wash and dry them by patting them with paper towels.
Then cut them into sticks not too large and about an inch long.
Clean the fennel by removing the stalks and the base; then wash it thoroughly, dry it, and cut it into thin strips.
Also clean the melon by removing the seeds and rind; then cut it into pieces.
In a small bowl, mix the honey with the lemon juice, oil, a generous pinch of salt, and a generous grind of black pepper. I recommend using a wooden or plastic spoon to mix the ingredients. This is because honey contains live enzymes that die upon contact with metal.
Distribute the fruit and vegetables in a large salad bowl, add a few pink peppercorns here and there, and dress the melon salad with the prepared vinaigrette. If desired, add another drizzle of oil.
Finally decorate with the fennel fronds and serve. Enjoy! Paola
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