Melon Salad with Nectarines, Tomatoes and Basil

Updated July 16, 2025

Prep Time: 10 minutes

Cook Time: 15 minutes (Note: No actual cooking required; this time reflects assembly and marinating)

Total Time: 25 minutes

Ingredients

• ¼ medium sweet onion (e.g., Vidalia) or red onion, thinly sliced (⅛-inch thick)

• Ice water (for soaking onion)

• 7 oz (200 g) peeled and seeded firm-fleshed melon (e.g., cantaloupe or honeydew; from ¼ medium melon)

• 2 firm-ripe yellow nectarines (or plums/peaches), pitted and cut into 8 wedges each

• ¾ cup cherry tomatoes (preferably Sungold), halved

• Sea salt, to taste

• ¼ cup extra-virgin olive oil

• 1 tablespoon chardonnay vinegar

• 1 lemon, juiced (divided: ⅔ for fruit, ⅓ for onion/basil)

• Pinch of crushed red pepper flakes

• Optional: Small handful of caper leaves (torn in half) + 1 tsp of their stored oil (or 2 tbsp salted capers, cut in half)

• Generous handful of fresh basil leaves

• 2 oz (55 g) Pecorino Toscano (or hard Italian cheese like ricotta salata/Parmesan), for shaving

• Freshly ground black pepper

• Crusty bread, for serving

Preparation Instructions

1. Mellow the Onion

Slice the onion into ⅛-inch-thick rounds. Transfer to a small bowl, cover with ice water, and let soak for 5–10 minutes to soften and reduce sharpness.

1. Prep Fresh Produce

Cut the melon into ¼-inch-thick slices. Pit nectarines, halve, and slice into 8 wedges each. Halve cherry tomatoes.

1. Build the Salad Base

Arrange melon slices in a single layer on a large serving platter or wide shallow bowl. Tuck nectarine wedges and tomato halves into the gaps for visual contrast.

1. Season the Fruit

Generously sprinkle the fruit with sea salt. Drizzle with most of the olive oil, chardonnay vinegar, and ⅔ of the lemon juice. Finish with crushed red pepper flakes for subtle heat.

1. Add Optional Capers

If using caper leaves or salted capers, scatter them over the fruit. For caper leaves, spoon a small amount of their brine/oil to enhance flavor.

1. Marinate & Layer Key Components

Drain the onion thoroughly. Return to the bowl, season with salt and remaining lemon juice, then toss. Scatter marinated onion across the fruit. Lightly toss basil leaves with a splash of lemon juice to coat, then arrange on top for freshness.

1. Final Touches

Using a vegetable peeler, shave thin ribbons of Pecorino Toscano over the salad. Drizzle with remaining olive oil, crack fresh black pepper, and serve immediately with crusty bread for dipping.

User Reviews

• "Skipped ice water and capers, combined ingredients in one bowl without salt. Surprisingly delicious—adaptability is key!"

• "Used apricots, golden tomatoes, and leftover vinaigrette. Elevated with asiago and served as lunch—simple yet elegant!"

• "Swapped Chardonnay vinegar for sherry, added tajín, and skipped bread. Perfect summer salad with fresh basil!"

• "Layered as instructed, but even mixed together it worked. Stilton added tang; grilled chicken paired beautifully."

• "Skipped onion and capers, shaved Parmesan, and used crusty bread. Fresh, vibrant, and shareable!"

Chef’s Note: Adjust fruit/cheese based on availability; the recipe thrives on seasonal substitutions. For a lighter option, use less olive oil and add a squeeze of lime instead of lemon.