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.

Rate it

Recipe Source

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

Tested by Mickey Douglas.

Email questions to the Food Section.

Email questions to the Food Section at