Pickled Galia Melon Salad

This bright, refreshing salad belongs at everyone's picnic! Wine pairing suggestion: Texas based Macpherson Les Copains, a fruity white Rhone blend with enough acidity to stand up the vinaigrette and spice.
By / Photography By Kerrisa Treanor | August 13, 2015


1/2 Galia melon, rind and seeds removed, sliced into thin wedges

2 tablespoons white wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more

1 cucumber, sliced

1 hatch pepper, thinly sliced

2 stalks celery, sliced thin on the bias, plus celery leaves

extra virgin olive oil

fresh cilantro  

Blend of Red Alaea sea salt and Pink Himalayan salt



Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in

a large bowl; add melon and toss to coat. Cover and chill. Pickle for at least 30

minutes, or up to overnight. Remove melon from pickling liquid and toss with

cucumber, hatch pepper, celery and a generous drizzle of olive oil, as well as

some of the pickling liquid. Garnish with cilantro and celery leaves. Season with

salt blend and pepper to taste.

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