Cucumber, Melon and Watermelon Salad

Cucumber, Melon and Watermelon Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
2 minutes
Rating
4(697)
Comments
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Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (½ to ¾ inch), but you can also make this more like a salsa and cut the produce into fine dice.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

254 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 5 grams protein; 1319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all of the ingredients in a large bowl. Toss together just before serving.

Tip
  • Advance preparation: This is best when freshly assembled but will keep for a day in the refrigerator.

Ratings

4 out of 5
697 user ratings
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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!

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