Melon Checkerboard Salad

Serve this eye-catching Melon Checkerboard Salad at your next summer gathering - it's refreshing, colorful, and delicious!

Course Appetizer, Salad

Keyword balsamic vinegar, cantaloupe, honeydew, melon, sugar, watermelon

Prep Time 30

Cook Time 10

Servings as a side

Calories 120kcal

First, make the balsamic glaze. Add all glaze ingredients to a small saucepot, and stir well. Bring the mixture to a boil.
Once it's boiling, reduce to a simmer and let it cook on low heat, stirring frequently, for 8-10 minutes. Once the glaze has a thicker consistency, closer to a thin syrup, take it off the heat. Set it aside and let it cool while you're cutting up the melon.

Now, chop up all your melon. Wash and dry the melons, them cut them in half. Using a spoon, scoop out all the gooey seeds and stuff in the center and discard.
Then, remove the skin from the melon. You can either do that while they're still as halves, or you can cut them into slices and carefully remove the skins with a knife.
Then, cut up your melon into cubes that are about 1" in size. There's no right or wrong way to do it, just do the best you can! Because melons have a curved shape, you'll have a lot of odd-shaped pieces left over from making your cubes. You can eat them as is, or put them in the freezer to use for smoothies (my personal favorite!).

On a large, flat tray, arrange your melon in a checkerboard pattern. Try to split up the colors so that they're contrasting.
Then, sprinkle on a dusting of Maldon salt, if desired. If you don't have Maldon salt, regular sea salt will be fine! Try using pink Himalayan salt for a similar crunch as Maldon.
Then, drizzle on the balsamic glaze, as much or as little or you like.
Serve, and enjoy!

I listed the prep time as 30 minutes because it can be a little time-consuming to cut up all the melon, but it may take a little longer or a little shorter!
I put quanities for the melon for reference, but you may use more or less than the amounts I provided.
If you can't find Santa Claus Melon, sub for any other melon you like!
I love Aleppo pepper, but it's not commonly found, so regular red pepper flakes will be just fine!
You'll likely have some balsamic glaze left over, it can be stored in the fridge for 3-4 days! Try it on grain bowls, caprese salads, or pizzas!

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)