As that classic 8o’s song says…the heat is on!
As August settles across the East End, the midday sun bakes the fields, and the humidity rolls off the ocean. But we can accept it, because this is the brief, glorious window when local farm stands reach their absolute peak. When the weather gets like this, nobody wants to turn on a stove. Instead, it’s time to reach into the fridge for something deeply refreshing, satisfying, and effortless—a chilled dish that delivers big flavor without sacrificing taste or complexity.
Fresh muskmelons and watermelons make for a refreshing summertime salad. (Photo credit: Doug Young)
At Pike Farms in Sagaponack (82 Sagg Main St.), the muskmelons are currently in full, glorious swing. While many of us casually refer to them as cantaloupes, true muskmelons are a marvel of mid-summer produce. Beneath their rough, corky, netted rinds lies thick, dense, salmon-orange flesh that is intensely sweet, floral, and aqueous. When selecting one at the stand, ignore glossy surfaces and look for a melon that feels heavy for its size, gives off a perfumed, musky aroma at the stem scar, and yields a dull, low-pitched thud when tapped with your knuckles.
Paired alongside crisp, ruby-red watermelon, local muskmelon becomes the anchor for an unforgettable summer salad. The magic here is the contrast of taste sensations: the honeyed, juicy sweetness of the melons plays against creamy, rich feta, briny Kalamata olives, and a bright pop of fresh garden mint (which we hope is also thriving in the heat of your raised-bed garden or patio pots). To complete the experience, paper-thin red onions (master that mandolin, Southforkers!) are given a quick soak in an ice-water bath — a simple trick that mellows their aggressive sulfur bite while preserving their satisfying, razor-sharp crunch. It is summer on a plate, perfectly balanced, sweet and cool. Oh, and it’s gorgeous! Serve it up on a favorite vintage platter or pretty bowl for al fresco enjoyment!
Tips for the Home Cook
- Tame the Onion: To enjoy the bright color and crunch of red onion without its overpowering raw aftertaste, soak your thin slices in a bowl of ice water for 10 minutes. Drain and pat dry before tossing them into the salad.
- The Muskmelon Sniff Test: Always rely on your nose at the farm stand. A ripe muskmelon will smell fragrant, sweet, and distinctly floral near the stem end. If it has no aroma at all, it was picked too early and won’t develop that lush, honeyed flavor.
- Keep Cut Melons Cold: Chill your watermelon and muskmelon in the refrigerator for an hour before dicing. Starting with cold fruit keeps the salad crisp and refreshing without needing to sit long in the dressing.
- Dress Just Before Serving: Salt draws moisture out of raw fruit. Whisk your dressing and prep your ingredients ahead, but wait to combine everything and fold in the feta until right before you sit down to eat.
Muskmelon with olives, mint, red onion and feta
Ingredients
- 3 cups fresh seedless watermelon, cut into bite-sized cubes
- 2 cups fresh local muskmelon (from Pike's Farm), cut into bite-sized cubes
- 1/2 cup Greek feta cheese, crumbled
- 1/3 cup pitted kalamata olives, halved
- 1/4 cup red onion, sliced paper thin
- 1/4 cup fresh mint leaves, roughly chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice (or lemon juice)
- 1 tsp local honey
- pinch of coarse sea salt and freshly ground black pepper
Directions
- Mellow the Onion: Place the thinly sliced red onion into a small bowl of ice water and let sit for 10 minutes. Drain thoroughly and pat dry with paper towels.
- Prep the Fruit and Base: In a large mixing bowl, gently combine the chilled diced watermelon, diced muskmelon, sliced kalamata olives, and drained red onion.
- Whisk the Dressing: In a small cup or measuring glass, whisk together the extra-virgin olive oil, fresh lime juice, honey, salt, and black pepper until smooth.
- Toss and Finish: Drizzle the dressing over the melon mixture. Add the chopped fresh mint and top with the crumbled feta cheese. Toss very gently to combine without breaking up the feta, and serve immediately while cold.
