I absolutely love how this vibrant salad balances juicy, sweet melons with bold mint, tangy lime and a hint of heat. It’s fresh, colorful and surprisingly satisfying perfect for warm days or when I want a side that really makes an impact.

Why You’ll Love This Recipe

I find that this salad is the kind of dish that feels special yet effortless. The combination of watermelon, cantaloupe and honeydew gives a lively mix of textures and sweetness. The fresh greens and mini bocconcini inject brightness and creaminess, while the hot-honey lime dressing adds a sweet-spicy punch. Sprinkling on Tajín seasoning gives it a vibrant finish that I always look forward to.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1/2 watermelon
1 cantaloupe
1 honeydew
2-3 large handfuls of fresh salad greens (see Notes)
1 container or 1 cup of mini bocconcini balls
2 tbsp fresh mint, chopped finely
Tajín seasoning
Hot Honey and Lime Dressing:
2-3 tbsp hot honey
zest from one lime
3 tbsp lime juice
1/4 cup olive oil
good pinch of salt and pepper

Directions

I begin by cutting the 1/2 watermelon, 1 cantaloupe and 1 honeydew into cubes or using a melon baller for a more elegant look. I place all the melon in a bowl or container and refrigerate until ready to assemble.
Next I prepare the dressing: in a small jar (or bowl) I combine 2-3 tbsp hot honey, the zest from one lime, 3 tbsp lime juice, 1/4 cup olive oil, and a good pinch of salt and pepper. I shake or whisk until the oil and honey are well incorporated. I taste and adjust for heat, tang or sweetness as desired.
To assemble, I lay out the 2-3 large handfuls of fresh salad greens on a serving platter or large bowl. According to the notes, good options include chopped little gem lettuce, romaine, watercress, baby spinach, sprouts or frisée.
I scatter the chilled melon pieces and the 1 container (or 1 cup) of mini bocconcini balls over the greens.
I drizzle the prepared hot-honey lime dressing over the salad — but I go light at first, because I prefer that the salad shines rather than being drenched.
I then sprinkle the finely chopped fresh mint (2 tbsp) and finish with a liberal sprinkle of Tajín seasoning for that extra zing.
I serve immediately, so the greens stay crisp and the dressing fresh.

Servings and Timing

This recipe yields about 6 servings (based on the version I found).

Prep time: ~15 minutes
Chill/assembly time: ~10 minutes
Total time: ~25 minutes
If desired, you can prep the melon in advance and keep it chilled until assembly.

Variations

I sometimes swap the bocconcini for crumbled feta or small fresh mozzarella balls for a slightly different texture and saltiness.
I can add sliced cucumber or thinly shaved red onion for extra crunch and flavor contrast.
If I want more heat, I increase the hot honey or add a pinch of chili flakes to the dressing.
For a lighter version, I might use fewer melon types (just watermelon + cantaloupe) or skip the bocconcini for purely vegan.
I enjoy adding fresh basil instead of mint from time to time it changes the herb note and keeps it interesting.

Storage/Reheating

This salad is best served fresh the greens will start to wilt and the melon may release juice if held too long. If I need to store leftovers, I keep the dressing separate and store the melon and bocconcini in one container and the greens in another. I combine and dress just before serving. I eat leftovers within 1 day for best texture.

FAQs

What kind of greens work best in this salad?

I like using tender salad greens like little gem lettuce, romaine, watercress, baby spinach, sprouts or frisée. These give the right texture and don’t overpower the delicate melon.

Can I make this ahead of time?

Yes, I can prepare the melon and dressing ahead of time and chill them separately. I do not combine with the greens until just before serving to maintain crispness.

What if I don’t have hot honey?

If I don’t have hot honey, I mix regular honey with a pinch of chili flakes or a drop of sriracha to create a similar sweet-heat element.

Could I use only one type of melon?

Absolutely. I sometimes use just watermelon or just cantaloupe if that’s what I have on hand. The mix of three melon types gives variety, but one works fine too.

Is this salad suitable for vegans?

With one change, yes. I would omit the bocconcini or substitute with a vegan mozzarella alternative. The rest of the salad is naturally plant-based.

How spicy is this salad?

It depends on how much hot honey I use and whether I add extra chili. With 2-3 tbsp hot honey it has a gentle heat that complements the sweetness. I can adjust to taste.

Can I make the dressing less oily?

Yes I can reduce the olive oil slightly or increase the lime juice proportion to give a lighter vinaigrette feel.

What can I serve this alongside?

I often serve this salad with grilled chicken, fish, or shrimp to make a fuller meal. It also pairs beautifully with light tacos or as a vibrant side at a summer cook-out.

Will the melon juice make the salad watery?

Because melon releases juices, I assemble just before serving and keep the dressing moderate to avoid the greens becoming soggy. Serving immediately helps maintain texture.

Conclusion

I really love this Agua Fresca Melon Salad with Hot Honey Lime Dressing for its playful combination of textures, flavors and colors. It feels fresh and summery but with enough punch to hold its own as a standout side or light main. Whenever I want something easy yet memorable, this is a salad I reach for every time.