Lunch: Melon Salad with Arugula, Fennel, and Marjoram

Recipe by /contributors/adam-sappington The combination of melon, marjoram, and sweet moscato vinegar in this delicate salad tastes like summer to me. When I serve guests this dish, I like to watch them take their first bite and enjoy a moment of pure bl

Ingredients

1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)
1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 1 cup)
1 teaspoon kosher salt, plus more for seasoning
1 medium fennel bulb, thinly sliced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons moscato vinegar
2 loosely packed cups baby arugula
2 tablespoons fresh marjoram, large leaves torn

Instructions

In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.
Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.
Add the arugula and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.

Add a review for Melon Salad with Arugula, Fennel, and Marjoram