Golden Melon Salad with Lemony Yogurt and Chile’s


  • 1/2 cup thinly sliced red onion
  • 1 1/2 cups plain whole-milk Greek yogurt
  • 3 tablespoons mixed lemon-scented herb leaves (such as lemon verbena, lemon thyme, lemon balm, or lemon mint), finely chopped, plus more whole leaves, for garnish
  • 2 teaspoons honey
  • 1 tablespoon plus 2 teaspoons fresh lemon juice, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 (5-pound) yellow or red seedless watermelon, cut into 1-inch cubes (about 8 cups)
  • 1 (4 1/4-pound) cantaloupe or other muskmelon, cut into 1-inch cubes (about 6 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 serrano chile, jalapeño, or red Fresno chile, thinly sliced
  • 1 1/2  teaspoons Aleppo pepper
  • 1 lime


Fill a medium bowl with ice water. Submerge onion in ice water, and let stand 10 minutes. Drain and pat onion dry.

Meanwhile, stir together yogurt, chopped lemon herbs, honey, 2 teaspoons lemon juice, and 1/2 teaspoon salt in a medium bowl until blended; set aside.

Gently fold together watermelon, cantaloupe, garlic oil, chile, remaining 1 tablespoon lemon juice, and remaining 2 teaspoons salt in a large bowl.

To serve, spread yogurt mixture evenly on a large serving platter. Using a slotted spoon, top with melon mixture. Sprinkle with Aleppo, and top with onion slices. Grate lime over melon mixture, and garnish with lemon herb leaves.

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