Best Summer Melon Salsa Recipes

Watermelon Basil Salad image

Provided by Chefthompson.com

Time 50m

Yield 4

Number Of Ingredients 5

Steps:

Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

Nutrition Facts : Calories 1.8 calories, Carbohydrate 0.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 121.8 mg, Sugar 0.1 g

Melon Salsa image

Provided by Steve King

Time 1h30m

Yield 6

Number Of Ingredients 10

½ cantaloupe melon, cut into 1/4-inch chunks
2 medium Roma tomatoes, cut into 1/4-inch chunks
½ cucumber, chopped
½ red onion, chopped
½ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 tablespoon salt
½ tablespoon ground black pepper
1 teaspoon chili powder
½ lime

Steps:

Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.

Nutrition Facts : Calories 20.4 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.8 g, Sodium 1173.2 mg, Sugar 2.4 g

Melon, Cucumber and Cherry Tomato Salad image

Provided by David Tanis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves

Steps:

Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.