Melon Salad 4.000

James M. Thresher for The Washington Post

Jun 16, 2010

This takes 15 minutes to prepare and tastes light and fresh.

Servings: 4
  • 2/3 cup plain nonfat yogurt
  • Freshly squeezed juice of 1/2 lemon (1 tablespoon)
  • 2 tablespoons olive oil
  • Salt
  • 1 melon, such as cantaloupe or honeydew, cut in half and seeded
  • 4 medium (1 to 1 1/4 pounds) tomatoes, cut into 1-inch pieces
  • 1 head green or red leaf lettuce (washed and spin-dried), torn into bite-size pieces
  • 1 cup cooked corn kernels (fresh, canned or frozen and defrosted)


Combine the yogurt, lemon juice, oil and salt to taste in a small bowl; mix well.

Use a melon baller to scoop out round balls of melon; place the balls in a large salad bowl and add the tomatoes, lettuce and corn. Add the yogurt dressing and toss gently to combine. Serve immediately.

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Recipe Source

Adapted from "Recipes From an Italian Summer" (Phaidon, 2010).

Tested by Mickey Douglas.

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