Name: Honeydew With Salami and Pistachios
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)

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

Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA

Recipe notes