Start by slicing the honeydew melon in half and removing the seeds using a spoon. Cut the melon into bite-sized cubes while keeping the rind intact for easier handling. Once cubed, carefully remove the rind and set the honeydew pieces aside on a large serving platter.

Gently rinse the fresh blackberries under cool water and pat them dry with a clean kitchen towel. Once dry, arrange the blackberries evenly over the honeydew pieces on the serving platter.

Take several fresh basil leaves, stack them neatly, roll them tightly, and slice them thinly to create a chiffonade. Sprinkle the basil over the honeydew and blackberries.

In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and liquid honey or maple syrup until the dressing is smooth.

Drizzle the prepared dressing generously over the Blackberry Honeydew Salad. Use a spoon to gently toss the salad, ensuring the fruit is lightly coated.

Serve the salad immediately for the freshest taste, garnished with additional basil if desired.