Description
This refreshing Cantaloupe and Cucumber Salad is a perfect summer dish with a delightful mix of sweet and savory flavors.
Ingredients
Units
Scale
For the Salad:
- 1/4 small red onion
- 1 medium-large cucumber, cold, peeled and seeded only if needed
- 1/4 medium cantaloupe or other ripe summer melon, cold, seeded and removed from the rind
- Flaky sea salt
- 1/2 lemon, squeezed
- Extra virgin olive oil for drizzling
- Fresh mint, torn
- 2 ounces feta cheese, sliced or crumbled
Instructions
- Slice the Onion: Use a mandoline or sharp knife to slice the onion as thin as possible.
- Prepare the Salad: Thinly slice the cucumber and add it to the bowl. Slice the cantaloupe, but not as thin as the cucumber, and add to the bowl.
Place in a strainer and run under cold water for about 30 seconds. Drain, then add to a medium-large bowl.
Season with salt, then squeeze lemon juice all over. Drizzle generously with olive oil, then toss well to combine. Top with torn mint leaves and feta. Serve immediately.
Notes
- To avoid a strong onion flavor, don’t skip slicing the red onions very thin and rinsing them. Cold water softens their harsh bite and keeps them from overpowering.
- Serve this salad immediately after making it, since the melons will release moisture over time and dilute the flavors.
- If making ahead for summer picnics, prep everything except the dressing and herbs, then store ingredients separately in an airtight container.
- Serve chilled in a small bowl or spread out on a shallow serving dish for a pretty presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
