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Spicyish Melon Salad

This Spicyish Melon Salad is endlessly customizable with your favorite summer fruit, veggies and herbs. Top with Aleppo pepper and an easy citrus dressing for your new favorite summer recipe.

Course Salad
Prep Time 15 minutes


For the salad

  • 1-2 cups arugula, packed
  • 1 avocado, sliced or diced
  • 1 cup cherry or mini heirloom tomatoes, sliced
  • 2 cups watermelon, diced
  • 2 cups cantaloupe, sliced or diced
  • 1 cucumber, sliced
  • 1/4 cup cilantro, roughly torn
  • 1/4 cup mint, roughly torn

To dress the salad

  • olive oil, for drizzling
  • 1/2 lemon or lime, juiced
  • flakey sea salt
  • 1/2-1 tsp Aleppo pepper


  1. Assemble all of the salad ingredients on a large serving platter or bowl. 

  2. Drizzle with a bit of olive oil (no more than a tablespoon - you don't want to overly dress the salad). Squeeze the lemon or lime over the salad to incorporate the citrus juice. Top with a pinch of flakey sea salt (I use Maldon or Jacobsen) and Aleppo pepper.

  3. This salad is best enjoyed immediately, but can hold up in the fridge for about an hour. 

Recipe Notes

Ingredient list and amounts can be completely customized based on preferences. Swap cantaloupe for honeydew, add feta cheese, change the herbs... endless possibilities.