I made this salad on a whim with leftover cantaloupe and a cucumber from the garden, and it became the side dish I brought to every summer dinner that month. Thinly sliced cucumber, cubed cantaloupe, thinly sliced red onion, crumbled feta, and chopped fresh mint. No dressing other than a pinch of salt. That is all it needs.
The cantaloupe is sweet and the cucumber is cool, and together they taste like cold water with flavour. The red onion is sharp. The feta is salty. The mint ties everything together and makes the whole bowl smell like summer. Five ingredients and five minutes, and people always ask for the recipe. It surprises them every time.
Tips for Making Cucumber and Melon Salad
Slice the cucumber and onion very thin
A mandolin slicer gives you paper-thin, even slices. A sharp knife works too, but take your time. Thick cucumber and onion pieces overpower the delicate cantaloupe.
The thin slices overlap with the melon cubes and create a layered texture in every forkful.
Add salt sparingly
The feta is already salty. A small pinch of salt on the cucumber and melon is enough to draw out flavour without over-seasoning.
Taste before adding more. The feta varies in saltiness between brands.
Cucumber and Melon Salad
Total Time: 15 minutes
Yield: Serves 4
Diet: Vegetarian
Description
Sweet and salty, crisp and juicy, this crunchy cucumber and melon salad is tossed together with mint and feta, making it a perfect side for the rest of summer.
Ingredients
Units
- 1 cucumber, thinly sliced
- 1 cantaloupe, cubed
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh mint, chopped
- Salt to taste
Instructions
- Slice the cucumber and red onion thinly using a mandolin slicer or a sharp knife.
- Cube the cantaloupe and combine with the cucumber and onion in a large bowl.
- Add the crumbled feta cheese and chopped mint to the bowl.
- Season with salt to taste and toss everything together gently.
- Serve immediately or chill for a bit before serving.
- Prep Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 12
- Sodium: 250
- Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
Frequently Asked Questions
Can I use a different melon?
Honeydew or watermelon both work. Cantaloupe is the sweetest and most aromatic. Watermelon is juicier and makes the salad wetter.
Can I add a dressing?
You can drizzle olive oil and a squeeze of lime. The salad is designed to taste clean and simple, but a light citrus dressing works.
Can I make this ahead?
No. The melon and cucumber release water quickly. Cube and slice ahead, but combine and salt just before serving.
If You Liked This Recipe, You’ll Love These
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- Aloo Anardana – Indian Potato and Pomegranate Salad
- An Organic Gardener’s Salad – Eat Colors for Health
- Apple and Kale Salad with Mustard Vinaigrette
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