Melon Panzanella from Huffington Post struck my fancy.

Sorry if Melon Panzanella seems a little out of left field. I don’t want anyone wrinkling their nose, but I think this is so creative, I want to try it myself, which is my most important criteria.
The only caveat is that the only way this salad will work is with one of those tender, sweet, succulent honeydews. Without a good melon, it will really fall down and just taste like ham and arugula. Not horrible, but definitely less intriguing.
The recipe comes from Huffington Post, and in the introduction to the slide show offers a few tips on judging the ripeness of canteloupe and honeydew:

1. “A ripe cantaloupe will be have an orange blush and a ripe honeydew will be yellowish.” (I would also add that a canteloupe’s skin should be pale color that also matches the raised netting. If the skin is dark green between the netting, it was picked too soon.)
2. “Press the stem end”: If it gives a little, it’s ripe.
3. Follow your nose: A ripe melon will smell really good.