Melon, Cucumber and Tomato Salad
- Total Time
- 40 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1European cucumber, peeled if desired and cut in medium dice
- Salt to taste
- 1pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
- 1small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
- 2 to 3tablespoons Champagne vinegar or sherry vinegar
- 1tablespoon fresh lime juice
- 1teaspoon mild honey, like clover, or agave nectar
- 4tablespoons grapeseed oil, rice bran oil or canola oil
- 1tablespoon chopped flat-leaf parsley
- 1tablespoon chopped fresh mint
- 1tablespoon chopped chives
- Fresh watercress for garnish (optional)
Nutritional analysis per serving (6 servings)
141 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 573 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
- Step 1
Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
- Step 2
Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
- Step 3
Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
- Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don't want the salad to be too juicy, salt shortly before serving.
Private Notes
Comments
I've been playing with this Melon, Cucumber, Tomato salad for a while and I finally got it the way I want it. Tonight, perfection. The key turns out to be heavily salting the cucumbers and letting them drain for 40 minutes. I used sea salt. The salt almost disappears in the tartness of lime and the sweetness of melons but still adds depth. The melons have to be a little on the over-ripe side and the tomatoes at their peak. Refrig for an hour. Fresh basil, mint, and shaved lime on top. Delish!
Wow! Make this suit your tastes by just playing around with the various quantities - and wow! It is such a cooling, light-hearted take on the definition of a salad.
This is a nice option when your garden is giving you lots of fresh tomatoes and cucumbers! Super good!
If you happen to grow any, lemon basil was a lovely addition to really bring a fresh citrus aroma without adding to much acid. Also used cherry tomatoes as those were furthest along in the season to match the early melons. Loved the dish!