Go Back


Cheryl Wixson
Think outside the box and serve this delicious salad as a start to a festive meal or as a dessert course
Servings 4
Calories 95 kcal


  • 1 – 1½ pounds ripe melon
  • 2+ cups bunch assertive or baby greens
  • 1 tablespoon fruity extra-virgin olive oil
  • 1 tablespoon white wine or champagne vinegar
  • 2 tablespoons finely chopped scallions or chives
  • Sea salt
  • fresh pepper
  • 2 ounces fresh Maine goat cheese


  • Assemble ingredients and tools.
  • Line a serving platter with the greens.
  • Slice the melon in half and remove the seeds.
  • Using a melon baller, scoop out 1-inch balls from the melon into a medium bowl. You should have about 2 – 3 cups of melon.
  • Sprinkle the melon with the sea salt and fresh pepper. Add the olive oil and vinegar to the bowl and gently toss with the melon.
  • Spoon the melon onto the greens.
  • Sprinkle the chopped scallions over the top of the salad, and then crumble the cheese over the top. If desired, garnish the salad with edible flowers like nasturtiums or pansies.


Makes four servings.
Nutritional analysis is per serving.


Calories: 95kcalCarbohydrates: 1gProtein: 4gFat: 6.5gFiber: 1g