Melon Salad with Rocket, Fennel, and Marjoram

Ingredients for Melon Salad with Rocket, Fennel, and Marjoram

• 1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 850ml )

• 1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 850ml )

• 1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 150g )

• 1 teaspoon kosher salt, plus more for seasoning

• 1 medium fennel bulb, thinly sliced

• 45ml extra-virgin olive oil

• 1 1/2 tablespoons moscato vinegar

• 2 loosely packed cups baby rocket

• 2 tablespoons fresh marjoram, large leaves torn

How to make Melon Salad with Rocket, Fennel, and Marjoram

1. In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.

2. Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.

3. Add the rocket and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.