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Sunny Melon Salad

This delicious, refreshing melon salad is meant for hot summer days! Simple enough to take camping or on a picnic, yet elevated enough to serve at a sunset dinner party. Perfectly pairs with our Rosé!

We used watermelon and cantaloupe because that’s what we had on hand, but you can also use honeydew, jicama, or whatever you like. This salad is great (and vegan) as-is, or to jazz it up, add crispy prosciutto!

Sunny Melon Salad

Recipe by Tanya Miller

Serves: 4-8+, depending on the size of your melons (haha, we are referring to the melons you are using for the recipe)


  • 1 cantaloupe, balled or cubed

  • 1 watermelon (sized based on how many you are serving, we used medium), balled or cubed

  • 2 cups baby arugula

  • Juice of ½ - 1 lime

  • Drizzle of olive oil

  • If needed: Pinch or two of flakey sea salt, as desired (you may not need salt if you are adding prosciutto)

  • Hot pepper flakes of choice (we use AND LOVE Smoked Aleppo Seasoning by Urban Salt Co - available in our tasting rooms)

  • Optional: 1 pkg (about 3oz) thinly sliced prosciutto, crisped and crumbled (see how-to here)


  1. Combine first five ingredients together in bowl. Sprinkle with salt and hot pepper flakes if using and stir gently.

  2. Add to serving bowl (we used a hollowed out watermelon half), garnish with prosciutto if using, and serve. Enjoy with a glass of Rosé!

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