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Antipast-oh-no-you-didn't: Make melon a main course

Bringing an acidic tang to a seasonal favorite means you may never waste melon again.

By

Gabriella Vigoreaux

melon salad
Have you ever wept (the good tears) eating your first heirloom tomato of summer? Or bust into a happy dance when rhubarb stalks hit the market in May? Is that just me? (I’m fine if it’s just me.) The ……
Gabriella Vigoreaux
Gabriella Vigoreaux is a recipe developer and test-kitchen veteran whose work has appeared in Good Housekeeping, Epicurious, Saveur, and Cherry Bombe. She’s co-owner of Bandidas Bake Shop in Lakeland, Florida.
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