Name: Cucumber Melon Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: 3 cups cantaloupe or honeydew melon, cut into bite-sized pieces; 1 large English cucumber, sliced; ¼ small red onion, thinly sliced; ¼ cup fresh mint leaves, chopped; 2 tablespoons fresh lime juice; 1 tablespoon extra-virgin olive oil; 1 teaspoon honey or maple syrup; ¼ teaspoon salt; ⅛ teaspoon black pepper; ½ cup crumbled feta cheese

Description

Cucumber Melon Salad is a refreshing summer salad that combines juicy melon, crisp cucumber, fresh mint, and tangy lime in a light and simple dressing. This sweet, crunchy, and hydrating salad makes a perfect side dish for grilled meals, picnics, and warm-weather gatherings, offering a delightful balance of flavors and textures.

Ingredients

Salad

3 cups cantaloupe or honeydew melon, cut into bite-sized pieces
1 large English cucumber, sliced
¼ small red onion, thinly sliced
¼ cup fresh mint leaves, chopped

Dressing

2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey or maple syrup
¼ teaspoon salt
⅛ teaspoon black pepper

Optional

½ cup crumbled feta cheese

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Instructions

Combine the main ingredients: Add the melon, cucumber, red onion, and fresh mint to a large bowl.
Prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until well combined.
Toss the salad: Pour the dressing over the melon and cucumber mixture and gently toss until everything is evenly coated with the dressing.
Add feta cheese: If using, add the crumbled feta cheese and gently fold it into the salad to evenly distribute.
Chill and serve: Chill the salad in the refrigerator for 15–20 minutes before serving to allow flavors to meld, or serve immediately if preferred.

Notes

Use a combination of cantaloupe and honeydew for more color and flavor in the salad.
Watermelon can be added or substituted for part of the melon to vary taste and texture.
Fresh basil can be used instead of mint for a different but fresh herbal note.
Add avocado for extra creaminess or toasted pistachios for a crunchy texture.
For a vegan salad, omit the feta cheese or use a plant-based alternative.
This salad is best served fresh and can be refrigerated for up to 1 day to maintain crispness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish, Summer Recipes, Quick Meals
Method: No-Cook
Cuisine: Mediterranean-Inspired, American