Summer greens & melon salad

By June 28, 2016

Summer greens & melon salad


June 28, 2016

  • Prep: 45 mins
  • Yields: Serves 4-6


1Combine onion and ice water and refrigerate 30 minutes to rid the onion of its sharp edges.

2Wash and thoroughly dry the greens. With your hands, tear them into bite-size pieces. Turn into a big salad bowl.

3Just before serving, drain the onions and pat them dry. Sprinkle the greens with the melon, sunflower seeds, herbs, salt, pepper, and drained onions.

4Don’t dress the salad until you’re ready to serve it. With your hands, gently toss the salad with enough oil to barely coat the greens. Use about 2 tablespoons to start. Toss with vinegar to taste, starting with 2 tablespoons. Taste for balance as you go, making sure the vinegar is assertive, but not harsh. Once the salad is where you want it, serve it up.


1 Medium red onion, cut into thin rounds

4 cups Ice water

8 cups Salad greens, the more varied the better

1 Small cantaloupe

1/2 cups Salted sunflower or pumpkin seeds

1 cup Lightly packed fresh herbs

Salt and freshly ground black pepper

2-3 tbsp Extra-virgin olive oil

2-3 tbsp Wine or cider vinegar


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