Introduction

This Melon Mosaic Salad is a refreshing and vibrant summer dish that’s easy to prepare and packed with fresh flavors. Juicy watermelon and cantaloupe combine with crisp cucumber, creamy avocado, and salty feta, all brought together with a zesty hot honey vinaigrette. Perfect for warm days or as a bright side to any meal!

The image shows a white plate filled with a colorful salad made of evenly cut square pieces arranged closely in a grid pattern. The salad has five layers of cubes consisting of red watermelon with a juicy texture, pale green cucumber with a smooth surface, orange cantaloupe with a soft look, white feta cheese speckled with black pepper, and bright green avocado. Scattered on top are halved red cherry tomatoes, small green herbs, and black pepper specks. A lemon and a small glass bowl of golden olive oil with a silver spoon are placed near the plate on a white marbled surface. The overall look is fresh and vibrant, with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups watermelon cubes

2 cups cantaloupe cubes

1 cup cherry tomatoes, halved

1 to 2 seedless cucumbers, peeled and cut into cubes

1 to 2 avocados, chopped

1 8-ounce block feta, cut into cubes

Salt and pepper, to taste

2 tablespoons fresh herbs (such as mint, basil, and chives)

For the hot honey vinaigrette:

2 tablespoons champagne vinegar

2 tablespoons freshly squeezed lemon juice

2 tablespoons hot honey

1 garlic clove, freshly grated

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

Instructions

Step 1: Chop the watermelon, cantaloupe, cucumbers, and feta into roughly the same size cubes. If you’re using pre-chopped ingredients, match their size for a balanced salad.

Step 2: Assemble the cantaloupe, watermelon, cucumber, and feta cubes on a serving dish or in a large bowl. There’s no wrong way to arrange—layer, spread, or toss as you like.

Step 3: Halve the cherry tomatoes and chop the avocados. Scatter them among the melon and feta cubes to add pops of color and creaminess.

Step 4: Season the salad with salt and pepper to your taste, then sprinkle with fresh herbs like mint, basil, and chives.

Step 5: To make the hot honey vinaigrette, whisk together champagne vinegar, lemon juice, hot honey, grated garlic, salt, and pepper in a bowl. Slowly stream in olive oil while whisking continuously until the dressing is well combined.

Step 6: Drizzle the hot honey vinaigrette over the salad just before serving to keep the ingredients fresh and vibrant.

Tips & Variations

To vary textures, crumble the feta instead of cubing it, or leave cherry tomatoes whole for a different bite.

You can substitute the hot honey with regular honey and add a pinch of red pepper flakes for your preferred level of heat.

Fresh herbs like cilantro or parsley also work well if you want to change up the flavor profile.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the salad components ahead but assemble and dress it right before serving to keep the melon and avocado fresh and prevent sogginess.

What if I don’t have hot honey?

You can use regular honey mixed with a small amount of cayenne pepper or red chili flakes to add heat, tailoring it to your taste preference.