Melon salad

Happy National Watermelon Day!  August 3rd is national watermelon day {hip-hip hooray!}.  Per  there are 300 varieties of watermelon in the USA and Mexico!  We all know that watermelon is a sweet treat on a hot summer afternoon, but did you know it is an excellent source of Vitamins A, B6, and C as well as potassium.  Watermelon is only 80 calories for a two cup serving.*   How about that, delicious and nutritious.  

I saw this beautiful melon salad in Life:Beautiful Magazine (  about two months ago and was inspired to make it.  Although it visually looks similar, I created different flavor components.  This salad is outstanding when the fruit is served at room temperature.  The sweetness of the fruit offers a great counterpoint to the creamy with a hint of bite Gorgonzola Dolce cheese and cilantro.  When chilled the sweetness of the melon diminishes and the overall taste profile changes.  

Please share with me your favorite way to eat watermelon.  Enjoy Watermelon Day! 

* nutritional information found at  

For a printer friendly recipe, click here.

Ingredients for 2 stacked melon salads

  • seedless watermelon: sliced 1 inch thick, cut into 4 rounds using a drinking glass or ring mold
  • 1/4 cantaloupe: small dice
  • 1 peach: small dice
  • 1 bunch of cilantro: chiffonade
  • 2 lemon wedges
  • 2 tablespoons (doesn't have to be exact) Gorgonzola Dolce
  • pinch of chili powder
  • pinch of sea salt
  • 2 tablespoon agave nectar

Directions to make melon salad

  • in a small pot over medium heat add 2 tablespoons each of peach, cantaloupe, and agave nectar.  Add a pinch of salt, chili powder, and juice of lemon.  Bring to boil, reduce heat to low, stir until fruit soften and liquid thickens.  Strain liquid and allow to cool.  Reserve 1 tablespoon of liquid as plating garnish.
  • Toss peach & cantaloupe (diced), cilantro, and Gorgonzola cheese with cooled liquid.  Allow fruit 15 min to marinate.  Don't forget to taste and add more salt or lemon juice if needed.
  • Assemble: watermelon round, tablespoon of marinated fruit/cheese mixture, repeat.  Garnish with sprig of cilantro and fruit reduction liquid.