280. Heinen’s 4PMPanic: Late Summer Melon Salad

3 mins read

One last fruit and vegetable post before I succumb to the change of season and let the cool temperatures change my culinary focus to apple crisps, soups and comfort foods. This week’s Heinen’s 4PM Panic recipe involves one of my favorite kitchen tools,  the spiralizer!  Do you have one? What do you spiralize? You can get one here. It cuts vegetables into long thin strands like pasta and it’s brilliant!

This salad is cold, however if you sauté the yellow summer squash or even zucchini after you have spiraled it it takes on the texture and appearance of a bowl of pasta.  You can eat a big bowl of it nourishing your body, while eating very few calories. Win win!!!

You can serve this dish as a side to any meal.  I like it with grilled chicken breasts. It’s also a wonderfully refreshing lunch.  Enjoy the end of season summer melons while they are so sweet. Oh and did I mention, this dish is vegan and gluten free.

Melon Summer Salad

| serves 4-6 |


  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon thyme leaves
  • 3 teaspoons maple syrup
  • 1 small shallot
  • salt + pepper


  • 1 small cucumber
  • 2 medium summer squash
  • 2 ears of corn, shucked
  • 2/3 cup grape or cherry heirloom tomatoes, halved
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped mint
  • 1/2 teaspoon chopped lemon thyme
  • salt + pepper
  • half of 1 cantaloupe or honeydew melon, cut into wedges
  • a small handful of mint flowers (By this time in the season the mint in my garden has gone to flower)


  • Place dressing ingredients in a mini food processor and blend until emulsified.
  • Taste and adjust seasoning.
  • Store dressing in  the refrigerator until ready to use.
  • Prepare an ice bath and set aside.
  • Peel the skin from the cucumber and cut in half lengthwise.
  • Using a mandolin (or vegetable peeler), shave each half of the melon and place the pieces in the prepared ice bath to crisp, about 10-15 minutes.
  • Drain the melon and place on dishtowel to dry.
  • Using a spiralizer ,spiralize the summer squash place strands in a large serving bowl and set aside. If you do not have a spiralizer you can slice thin strands like you did for the cucumber.  It will still taste great. Add pieces to a large serving bowl and set aside.
  • Over a gas grill or stove top, light a burner to a low flame. One at a time char the corn cobs rotating with tongs to evenly cook the corn.
  • Set aside and allow corn to cool. Once cool enough to handle, stand the corn upright; use a large knife to cut the kernels from the cob. Repeat with other ear of corn and place kernels in the bowl with the squash.
  • To the bowl, add the tomatoes, cucumber, parsley, mint, and thyme; season with salt and pepper.
  • Remove the dressing from the refrigerator and give it a good shake. Drizzle a few spoonfuls over the squash noodles, then taste and adjust, adding more dressing if needed.
  • Slice the cantaloupe or honeydew melon into even wedges, then cut the flesh from the skin. Plate wedges and top with the summer squash noodles and mint flowers.   I cut some of the Honey dew melon into thin strips as well.  You can play with the presentation of this salad any way you like.

By the way, have you heard about Heinen’s Tasteful Rewards™ program?  Sign up for free to receive exclusive weekly specials via email and earn Heinen’s rewards.  As a Tasteful Rewards™ membership benefit, Heinen’s will donate up to 1% of your qualified purchases made between September and April to a local school of your choice through their Teaming Up for Education Program. CLICK HERE to sign up for Heinen’s Tasteful Rewards™ and, trust me, this is one email that will always please your palate!

Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography.  She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at  TableAndDish.com.

Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.

Leave a Reply

Your email address will not be published.

Latest from Blog