Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette

  • Yield 4 cups


1/2 -- watermelon
1 -- cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves, plus whole sprigs for garnish
2 tablespoons freshly chopped basil leaves, plus whole sprigs for garnish
1 -- lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts of sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto


  1. Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell. Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
  2. Add the watermelon and cantaloupe balls to the carved-out watermelon half.
  3. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste.