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This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!
Melon season is officially here! Gather friends or family for this super simple Strawberry Melon Salad. The Galia Melon stars in this salad that’s perfect for any summertime gathering. Makes 4-6 servings.
I wasn’t really a melon fan when I was a kid, other than the ‘ol trusty watermelon. (I know. For shame.)
It wasn’t until a few years ago that I really fell in love with the different varieties of melons… and we have Sprouts and my older daughter to thank.
Why? Because two years ago, I participated in Sprouts’ annual Melon Mania collaboration, making these Galia Melon Jamón Skewers. We had leftovers… and our daughter would not stop eating the Galia melon.
So we explored all the melon varieties that summer, and it turns out: I really like it!
More summertime dishes that can be an appetizer or a side dish: Greek Bruschetta / Roasted Tomato Salsa / Cheeseburger Kebabs (Deconstructed Cheeseburger Bites) / Ramen Noodle and Clementine Salad
Looking for something, but not sure what it is? Check out my Summer Recipe landing page!
What is Melon Mania?
Melon Mania is a celebration of melon season at Sprouts Farmers Market.
We all know the honeydew, cantaloupe and watermelons… but those aren’t the only melons we should be enjoying during the summer months.
Melons like the Crenshaw, Lemon Drop and Galia are on the shelves of Sprouts right now, and they’re absolutely delicious! I used the Galia melon for this recipe because I have a soft spot for it ever since I was introduced to it two years ago.
Y’all know I love shopping at Sprouts for many reasons. Their fresh produce is always amazing and affordable, and they have things that are a little different than what you’d normally find, like these lemons.
I also love the fact that they have so many high quality store-brand ingredients, like their Balsamic Glaze, used in this recipe.
What you’ll need to make Strawberry Melon Salad
- Sharp knife
- Cutting board
- Citrus juicer
How to make this summery Melon Salad
Cut the Galia melon.
Use a sharp knife to cut a round off the bottom and top of the melon. This will help your melon sit flat on the cutting board. (Please do this. It makes removing the exterior so much safer because your melon won’t roll off the cutting board. #themoreyouknow)
Once the melon is stable, use your knife to cut the skin off, following along the curve of the melon.
When the melon’s skin has been completely removed, cut it in half. Use a spoon to scoop the seeds out of the center of the melon, and discard.
Once the seeds have been removed, use your knife to cut the melon into strips, then dice it into ½” cubes and transfer the cubes to a bowl.
Put together the salad and serve.
With a sharp knife, slice strawberries in half. Run the knife through the fresh mint leaves, too.
In the melon bowl, add the strawberries and mint.
Juice the lemon on top of the fruit. (Use your hand or a fine mesh strainer to catch any seeds or any chunks of the lemon that might come loose as you’re juicing it.)
Sprinkle the feta cheese into the salad, and toss with tongs.
Once the salad is combined, drizzle with the balsamic glaze and serve immediately.
Erin’s Entertaining Tips and Tricks
Cut the Galia melon in advance, but mix everything together right before it’s time to serve. The melon will release a lot of juice, and that’s perfectly OK, but the salad will get soggy and the balsamic drizzle will become diluted if you throw it all together in advance.
- Cantaloupe or honeydew would work beautifully in this recipe, too, if you can’t find a Galia melon at your local Sprouts.
- You can swap out the feta and use cotija instead. You can also leave out the cheese altogether if that’s not your thing. (Though I love it because it adds such a lovely saltiness to the dish!)
Can’t find a Balsamic Glaze? Make your own! You’ll simmer balsamic vinegar over low heat on the stovetop until it gets thicker and syrupy. Remove from the stovetop and let cool before drizzling on the salad.
Frequently Asked Questions
What is a Galia melon?
The Galia is a sweet, green-fleshed melon with an exterior that looks similar to that of a cantaloupe. It has a distinct aromatic and sweet scent.
Fun fact: The Galia melon was developed in Israel in the 1970s by a melon breeder. He named it after his daughter. Galia translates to “God’s wave” in Hebrew.
It’s also known as the sarda melon in Southeast Asia.
What is the best way to cut a melon?
I’ve detailed this above and in the recipe card below, but the best way to cut a melon is to cut a round off the bottom and top of the melon.
This will help stabilize the melon as you run the knife down the sides, following the curve of the fruit, as you remove the rough exterior.
Once the exterior has been removed, cut the melon in half, remove the seeds, and dice however you’d like.
How do I choose a summer melon?
The exterior of the Galia melon will start to soften just slightly when it’s ripe.
When you shake it, you should hear the seeds rattle, too.
It will also smell insanely fragrant and sweet when sniffed.
What can I serve this summertime melon dish for?
You could honestly serve this salad for an appetizer or a side at any summer get together.
This could include a Memorial Day weekend, July 4th or even Labor Day gathering.
It could include a backyard barbecue.
It also includes a random weeknight when friends are coming over.
This melon salad works in so many situations that you can’t go wrong with it all summer long!
What dishes pair well with this Strawberry Melon Salad?
- Juicy Lucy Burgers
- Baked Prosciutto-Wrapped Chicken
- Spiked Watermelon Limeade
- Bacon Cilantro Lime Grilled Corn Salad
- Patriotic Strawberry Bruschetta
- 1 Galia melon, cut into ½” cubes (about 3 ½ cups)
- 1 cup strawberries, halved
- ¼ cup fresh mint, shredded or chopped
- 3-4 tablespoons feta cheese, crumbled
- Juice of ½ lemon
- 2 tablespoons balsamic glaze
Cut the melon.
- Using a sharp knife, cut a round off the bottom and top of the melon so that the melon is stable on the cutting board.
- Once the melon is stable, use your knife to cut the skin off, following along the curve of the melon.
- When the melon’s skin has been completely removed, cut the melon in half.
- Use a spoon to scoop the seeds out of the center of the melon.
- Once the seeds have been disposed of, use your knife to cut the melon into strips, then dice it into ½” cubes.
- Transfer the melon to a bowl.
Put together the salad.
- Add the halved strawberries and mint to the melon bowl.
- Juice the lemon on top of the fruit, being careful to ensure no seeds end up in the salad.
- Sprinkle the feta cheese into the salad.
- Toss using tongs.
- Drizzle the balsamic glaze on top of the salad, and serve immediately.
Easy entertaining tip: Cut the Galia melon in advance, but mix everything together right before it’s time to serve. The melon will release a lot of juice, and that’s perfectly OK, but the salad will get soggy and the balsamic drizzle will become diluted if you throw it all together in advance.
Amount Per Serving:Calories: 210 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 184mg Carbohydrates: 46g Fiber: 4g Sugar: 40g Protein: 4g