Herb Melon Salad Recipes

HERB MELON SALAD

Herb Melon Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1/4 cup champagne vinegar
1/4 cup sugar
1/4 cantaloupe (peeled, seeded and diced into 3/4-inch pieces)
1/4 honeydew (peeled, seeded and diced into 3/4-inch pieces)
1/4 cup fresh basil leaves (roughly chopped)
1/4 cup fresh mint leaves (roughly chopped)
Flake salt (such as Maldon)

Steps:

Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

Nutrition Facts : ServingSize 4

HERB WATERMELON FETA SALAD

Herb Watermelon Feta Salad image

This is a delicious summer salad. The ingredients really go well together.

Provided by Michelle English

Categories Salad Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

½ large chilled seedless watermelon, cut into 1-inch cubes
1 small red onion, sliced
1 cup thinly sliced fresh basil leaves
1 cup chopped fresh cilantro
½ cup minced fresh mint leaves
2 limes, juiced
1 (4 ounce) package crumbled feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar, or more to taste
salt and ground black pepper to taste

Steps:

Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 31.1 g, Cholesterol 8.4 mg, Fat 6 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 111.9 mg, Sugar 24.5 g

HERB SALAD

Herb Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

Steps:

In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

HERB MELON SALAD

Herb Melon Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup champagne vinegar
1/4 cup sugar
1/4 cantaloupe, peeled, seeded and diced into 3/4-inch pieces
1/4 honeydew, peeled, seeded and diced into 3/4-inch pieces
1/4 cup fresh basil leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped
Flake salt, such as Maldon

Steps:

Combine the vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring often to dissolve the sugar. Remove from the heat and allow to cool.
Put the cantaloupe and honeydew in a bowl and toss with the basil and mint. Drizzle with the sweetened vinegar and toss lightly. Pile the melon on a platter and sprinkle with the flake salt.

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