Melon Salad with Arugula, Fennel, and Marjoram
['1/2 medium Canary melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)', '1/2 medium Charentais melon, rind removed and flesh cut into 1/2-inch pieces (about 3 1/2 cups)', '1/4 small heirloom watermelon, rind removed and flesh cut into 1/2-inch pieces (about 1 cup)', '1 teaspoon kosher salt, plus more for seasoning', '1 medium fennel bulb, thinly sliced', '3 tablespoons extra-virgin olive oil', '1 1/2 tablespoons moscato vinegar', '2 loosely packed cups baby arugula', '2 tablespoons fresh marjoram', 'large leaves torn']
1. In a large bowl, combine the Canary and Charentais melons and watermelon. Sprinkle with the salt and toss to combine.
2. Add the fennel to the bowl. Drizzle the oil and vinegar over the melons and fennel and gently mix with your hands. Let the melon and fennel marinate in the dressing at room temperature for 10 minutes.
3. Add the arugula and marjoram to the bowl and toss until just combined. Season with salt. Transfer the salad to a large rimmed serving platter or shallow salad bowl. Pour any juice from the bowl over the top of the salad and dig in.
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