Cucumber, Melon and Watermelon Salad

- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups mixed diced watermelon, honeydew and cantaloupe
- 2cups diced cucumber, seeded if there are seeds
- Salt to taste
- 1teaspoon lemon or lime zest
- 2tablespoons freshly squeezed lemon or lime juice
- 1 to 2tablespoons chopped fresh mint
- 1ounce feta cheese, crumbled
- ¼ to ½teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced
- 2tablespoons extra virgin olive oil
Preparation
- Step 1
Combine all of the ingredients in a large bowl. Toss together just before serving.
- Advance preparation: This is best when freshly assembled but will keep for a day in the refrigerator.
Private Notes
Comments
Toss all the other ingredients together first and then add the watermelon at the very end to preserve its crisp, fresh appearance.
This is a cool (literally) recipe to showcase summer fruits on a hot day. I made it with yellow watermelon, local cantaloupe, garden cukes and backyard lemons for the juice/zest. I opted out of the feta. It is refreshing and addicting!
A lovely summer salad. Lacking mint, I used lots of its kissin' cousin, fresh basil. I also diverged from the recipe by serving it on top of a mixture of baby kale and other salad greens.
My go-to summer salad!
Used honeydew and seeded slicing cucumbers so you couldn’t tell the difference between the melon and cucumber when it was on the plate - so it was a nice surprise with each bite! Would be great as a balancing side at brunch or with a summer dinner. If you added more feta in larger chunks it could even be a satisfying lunch on its own. Will make this again.
This is fabulous, thanks again, Martha Rose Shulman for another great recipe. It's also perfect for adding different ingredients if you don't have everything on the list. Making it again tonight, but I only have honeydew and cantaloupe. No problem!