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Epicurious
Bon Appétit

Honeydew With Salami and Pistachios

By Shilpa Uskokovic
Honeydew With Salami and Pistachios on an orange cream ovular plate on blue linen
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

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

  1. 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.

TagsDinnerLunchSideStarterEasyQuickGluten FreeDairy FreeSaladMelonFruitWatermelonHoneydewCantaloupeSalamiCured MeatMeatPistachioNutCastelvetrano OliveOliveSummerBon Appétit
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