At first glance, melon and cucumber seem like an unlikely match. They are actually close cousins that go well together in this ultra-refreshing salty-sweet summer salad that is a play on the Israeli summer favorite made with watermelon.

melon-cucumber-salad-with-mint

I like to use two kinds of cucumbers in this salad–crisp flavorful Persian cukes and prickly, pale yellow lemon cucumbers, named for their looks, not their flavor. You can really see how closely related melons and cucumbers are in this lemon cucumber photo. The two types add color, flavor, and texture variety to this dish. Be sure to use a very sweet melon in this salad for good flavor contrast.

lemon-cucumbersMelon and Cucumber Salad with Mint

Makes 8 servings

1 cantaloupe or other melon (about 3 pounds), cut into bite-sized chunks (here’s a super-easy way to skin and cut it)
4 cucumbers, preferably a mix of lemon and Persian or Japanese (about 1 pound total)
1/2 white onion, sliced paper-thin
1/2 cup fresh regular or lemon mint leaves, torn into pieces
2 to 3 tablespoons lemon juice
1 tablespoon honey
2 ounces feta cheese, crumbled
Kosher or sea salt and freshly ground black pepper

Place the melon chunks in a large bowl. If using lemon cucumbers, peel them, cut into wedges, and cut each wedge in half crosswise. If using Persian or Japanese cucumbers, peel them and cut in half lengthwise. Use the tip of a spoon to scrape out the seeds, then cut the cucumbers crosswise into 1/2-inch-thick slices and add them to the bowl. Rinse the onion slices in water to remove a bit of their bite, and add them to the bowl. Add the mint, lemon juice, honey, feta, and salt and pepper to taste and toss gently. Taste and adjust the seasoning. Chill for 1 hour before serving.

From “The Santa Monica Farmers’ Market Cookbook” by Amelia Saltsman, Blenheim Press © 2007

Makes 8 servings

1 cantaloupe or other melon (about 3 pounds), cut into bite-sized chunks
4 cucumbers, preferably a mix of lemon and Persian or Japanese (about 1 pound total)
1/2 white onion, sliced paper-thin
1/2 cup fresh regular or lemon mint leaves, torn into pieces
2 to 3 tablespoons lemon juice
1 tablespoon honey
2 ounces feta cheese, crumbled
Kosher or sea salt and freshly ground black pepper

Place the melon chunks in a large bowl. If using lemon cucumbers, peel them, cut into wedges, and cut each wedge in half crosswise. If using Persian or Japanese cucumbers, peel them and cut in half lengthwise. Use the tip of a spoon to scrape out the seeds, then cut the cucumbers crosswise into 1/2-inch-thick slices and add them to the bowl. Rinse the onion slices in water to remove a bit of their bite, and add them to the bowl. Add the mint, lemon juice, honey, feta, and salt and pepper to taste and toss gently. Taste and adjust the seasoning. Chill for 1 hour before serving.

From “The Santa Monica Farmers’ Market Cookbook” by Amelia Saltsman, Blenheim Press © 2007

– See more at: https://ameliasaltsman.com/?page_id=3659&preview=true#sthash.PGAgdQll.dpuf

Makes 8 servings

1 cantaloupe or other melon (about 3 pounds), cut into bite-sized chunks
4 cucumbers, preferably a mix of lemon and Persian or Japanese (about 1 pound total)
1/2 white onion, sliced paper-thin
1/2 cup fresh regular or lemon mint leaves, torn into pieces
2 to 3 tablespoons lemon juice
1 tablespoon honey
2 ounces feta cheese, crumbled
Kosher or sea salt and freshly ground black pepper

Place the melon chunks in a large bowl. If using lemon cucumbers, peel them, cut into wedges, and cut each wedge in half crosswise. If using Persian or Japanese cucumbers, peel them and cut in half lengthwise. Use the tip of a spoon to scrape out the seeds, then cut the cucumbers crosswise into 1/2-inch-thick slices and add them to the bowl. Rinse the onion slices in water to remove a bit of their bite, and add them to the bowl. Add the mint, lemon juice, honey, feta, and salt and pepper to taste and toss gently. Taste and adjust the seasoning. Chill for 1 hour before serving.

From “The Santa Monica Farmers’ Market Cookbook” by Amelia Saltsman, Blenheim Press © 2007

– See more at: https://ameliasaltsman.com/?page_id=3659&preview=true#sthash.PGAgdQll.dpuf

Makes 8 servings

1 cantaloupe or other melon (about 3 pounds), cut into bite-sized chunks
4 cucumbers, preferably a mix of lemon and Persian or Japanese (about 1 pound total)
1/2 white onion, sliced paper-thin
1/2 cup fresh regular or lemon mint leaves, torn into pieces
2 to 3 tablespoons lemon juice
1 tablespoon honey
2 ounces feta cheese, crumbled
Kosher or sea salt and freshly ground black pepper

Place the melon chunks in a large bowl. If using lemon cucumbers, peel them, cut into wedges, and cut each wedge in half crosswise. If using Persian or Japanese cucumbers, peel them and cut in half lengthwise. Use the tip of a spoon to scrape out the seeds, then cut the cucumbers crosswise into 1/2-inch-thick slices and add them to the bowl. Rinse the onion slices in water to remove a bit of their bite, and add them to the bowl. Add the mint, lemon juice, honey, feta, and salt and pepper to taste and toss gently. Taste and adjust the seasoning. Chill for 1 hour before serving.

From “The Santa Monica Farmers’ Market Cookbook” by Amelia Saltsman, Blenheim Press © 2007

– See more at: https://ameliasaltsman.com/?page_id=3659&preview=true#sthash.PGAgdQll.dpuf

Makes 8 servings

1 cantaloupe or other melon (about 3 pounds), cut into bite-sized chunks
4 cucumbers, preferably a mix of lemon and Persian or Japanese (about 1 pound total)
1/2 white onion, sliced paper-thin
1/2 cup fresh regular or lemon mint leaves, torn into pieces
2 to 3 tablespoons lemon juice
1 tablespoon honey
2 ounces feta cheese, crumbled
Kosher or sea salt and freshly ground black pepper

Place the melon chunks in a large bowl. If using lemon cucumbers, peel them, cut into wedges, and cut each wedge in half crosswise. If using Persian or Japanese cucumbers, peel them and cut in half lengthwise. Use the tip of a spoon to scrape out the seeds, then cut the cucumbers crosswise into 1/2-inch-thick slices and add them to the bowl. Rinse the onion slices in water to remove a bit of their bite, and add them to the bowl. Add the mint, lemon juice, honey, feta, and salt and pepper to taste and toss gently. Taste and adjust the seasoning. Chill for 1 hour before serving.

From “The Santa Monica Farmers’ Market Cookbook” by Amelia Saltsman, Blenheim Press © 2007

– See more at: https://ameliasaltsman.com/?page_id=3659&preview=true#sthash.PGAgdQll.dpuf

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