Sweet, savory, showstopping melon salad

At this point in the summer, you’ve probably had your fill of melonwedges, slices, cubes and balls. If you’d like something a bit more exciting, with more texture and salty, savory flavors, you should try a melon salad.

At its root, it’s a pretty old concept.

Greeks have been combiningwatermelon with salty feta cheese for centuries, or perhaps millennia, and the pairing is genius: The sweetness of the fruit balances the brininess of the cheese, and the salty, crumbly cheese makes the melon seem even sweeter and more explosively juicy.

Somewhere along the line, cooks began to riff off this concept, pairing melon with all sorts of other salty, savory and/or creamy ingredients and drizzling the whole thing with oil and vinegar.

But these innovations can result in some common pitfalls: namely, watered-down dressings and garnishes that slide to the bottom of the salad bowl.

To make ours more cohesive and balanced, we came up with a few best practices.

We left the melon large so less liquid will exude andwater down the dressing, andwe kept secondary components small so they clung to themelon and held on to the intensely flavored dressing, which we made with assertive ingredients, such as lime juice, scallions, serrano chiles and fresh cilantro.

We also skipped the oil, whichwould only be repelled by thewater on the surface of thewatermelon. Insteadwe added richness with chopped roasted pepitas and cotija cheese, which adhered to the surface of thewatermelon pieces and held on to the dressing.

The beauty of melon salads is howversatile they are, so start with our version and then use those guidelines to create your own.