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Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.
Like Beauty and the Beast, lush melon and salty cured meat work inexplicably well together. Here we’re swapping melon’s go-to companion, prosciutto, for a kickier salami. Add buttery pistachios and briny olives to knock it out of the park. Use honeydew, cantaloupe, Hami, or even watermelon—or a combination of a few kinds to keep things interesting. —Shilpa Uskokovic
What you’ll need
Microplane Grater
$19 At Amazon
Citrus Juicer
$15 At Amazon
Chef's Knife
$53 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4 servings
Ingredients
½ small honeydew melon, cut into irregular 1" pieces
1 oz. cured salami (such as fennel), thinly sliced
⅓ cup crushed pitted Castelvetrano olives
¼ cup coarsely chopped raw pistachios
2 Tbsp. extra-virgin olive oil
Zest of 1 lemon
1 Tbsp. fresh lemon juice
Mint leaves (for serving)
Preparation
Arrange melon on a large plate; scatter salami over melon. Top with olives and pistachios. Drizzle oil and lemon juice over. Scatter mint leaves and lemon zest on top.
