Mediterranean Melon, Avocado & Olive Summer Salad
A bright, sweet-savory, ultra-refreshing summer salad
Description
This Mediterranean-inspired salad balances the juicy sweetness of ripe melon with creamy avocado, briny olives, fresh herbs, and a zesty lemon-olive oil dressing. It’s cooling, hydrating, and packed with flavor. Perfect for hot days, picnics, potlucks, or a light lunch. Comes together in under 20 minutes.
Time Required
Prep time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Servings: 4 side portions (or 2 large salads)
Ingredients
For the Salad
3 cups ripe melon, cubed (cantaloupe, honeydew, or watermelon—or a mix)
1 large ripe avocado, diced
½ cup pitted Kalamat olives, halved
½ small red onion, thinly sliced (or 2–3 tbsp minced for milder flavor)
1 cup cherry tomatoes, halved (optional but recommended)
¼ cup crumbled feta cheese (optional for Mediterranean authenticity)
2–3 tbsp fresh mint leaves, roughly torn
2 tbsp fresh basil leaves, chiffonad (thin ribbons)
For the Lemon-Olive Oil Dressing
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey or agave (optional — balances acidity)
¼ tsp sea salt
⅛ tsp black pepper
1 small garlic clove, finely grated or minced (optional)
Instructions
1. Prep the Melon
Cut melon into bite-sized cubes and place in a large mixing bowl. Make sure it’s chilled for best flavor.
2. Add the Remaining Salad Ingredients
Gently mix in:
diced avocado
halved olives
red onion
cherry tomatoes
mint and basil
Add feta last if using.
3. Make the Dressing
In a small bowl or jar, whisk or shake together:
olive oil + lemon juice + lemon zest + honey + salt + pepper + garlic.
Taste and adjust for balance.
4. Combine
Pour the dressing over the salad and toss very gently to avoid smashing the avocado.
5. Serve
Serve immediately for best freshness, topped with extra herbs or feta if desired.
Serving Ideas
Serve over a bed of arugula or baby spinach for a more filling salad.
Pair with grilled fish, chicken souvlak, pita, or falafel.
Add quinoa or couscous for a heartier meal.
Enjoy as a chilled side on a hot day.
Storage
Best enjoyed fresh (same day).
If storing, keep dressing separate until serving.
Will last up to 12 hours in the fridge once assembled, but avocado may brown slightly.
Questions & Answers
Q1: Can I use different types of melon?
Yes! Cantaloupe, honeydew, and watermelon all work well. Using a mix adds color and dimension.
Q2: What can I use instead of olives?
You can substitute with capers, pickled onions, cucumbers, or roasted red peppers.
Q3: How do I keep the avocado from browning?
Use a bit of extra lemon juice on the avocado before mixing into the salad.
Q4: Can I make this salad vegan?
Absolutely—just skip the feta or replace it with a vegan feta alternative.
Q5: What protein works well with this recipe?
Grilled shrimp, chicken, halloumi cheese, chickpeas, or lentils pair beautifully.
Q6: Can I prepare it ahead of time?
You can prep the melon, olives, herbs, and dressing ahead. Add avocado and dressing right before serving.