How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Melon Salad With Arugula, Fennel, And Marjoram ?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Melon Salad With Arugula, Fennel, And Marjoram suitable as salads?

Yes, Melon Salad With Arugula, Fennel, And Marjoram falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Melon Salad With Arugula, Fennel, And Marjoram ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Melon Salad With Arugula, Fennel, And Marjoram Recipe

Name: Melon Salad With Arugula, Fennel, And Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Melon Salad With Arugula, Fennel, And Marjoram – a delicious recipe with Canary, Charentais, heirloom watermelon, kosher salt, fennel bulb, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
100 kcal
Category
Salads

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Melon Salad With Arugula, Fennel, And Marjoram

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