This Melon and Cucumber Salad is a refreshing and simple recipe, which is made with a variety of fresh melons and crisp cucumber. It’s the perfect summer side dish, ready in about 15 minutes.
Melon and Cucumber Salad Ingredients
- ½ each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into ¼-inch slices
- ½ English cucumber, peeled and thinly sliced
- Flaky sea salt, such as Maldon, and freshly ground pepper
- Extra-virgin olive oil
- Fresh mint leaves, for serving
How To Make Melon and Cucumber Salad
- Arrange the salad: On a large serving platter, artfully arrange the various melon slices and the thinly sliced cucumber.
- Season and serve: Just before serving, sprinkle the platter with flaky sea salt and freshly ground pepper. Drizzle generously with good-quality extra-virgin olive oil and scatter the fresh mint leaves over the top.
Recipe Tips
- How to pick a ripe melon? A ripe melon should feel heavy for its size and have a sweet, fragrant aroma at the stem end. Look for a melon that is free from soft spots or bruises.
- Can I make this ahead of time? This salad is at its best when assembled just before serving to keep everything fresh and crisp. However, you can slice the melons and cucumber a few hours in advance and store them in separate airtight containers in the refrigerator.
- Can I add other ingredients? Absolutely. This salad is a wonderful base for other flavors. A crumble of salty feta or goat cheese, some paper-thin slices of red onion, or a drizzle of balsamic glaze would all be delicious additions.
- What if I can’t find all the melon varieties? Don’t worry if you can’t find all the specific types of melon listed. The recipe is wonderful even if you just use one or two different varieties, like cantaloupe and watermelon.
What To Serve With Melon and Cucumber Salad
This light and refreshing salad is a perfect side dish for summer meals and barbecues.
- Grilled chicken, fish, or shrimp
- Thinly sliced prosciutto or serrano ham
- A simple cheese and charcuterie board
- Crusty bread to soak up the juices
How To Store Melon and Cucumber Salad
- Refrigerate: This salad is best enjoyed on the day it is made. Store any leftovers in an airtight container in the refrigerator for up to one day. The melon will release more liquid over time.
Melon and Cucumber Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 180 kcal
- Fat: 10g
- Carbohydrates: 22g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The recipe calls for peeling the English cucumber, which has very thin skin. This is mainly for a uniform texture. However, if you wash it well, you can leave the skin on for extra color and nutrients.
It’s a perfect combination of both! The natural sweetness of the ripe melons is beautifully balanced by the savory notes of the flaky sea salt, peppery olive oil, and fresh mint.
Yes. If you’re not a fan of mint, fresh basil would be a fantastic and classic substitute that pairs wonderfully with melon.
Try More Recipes:
- Watermelon, Orange, and Feta Salad Recipe
- Greek Salad Sandwich Recipe
- No-Mayo Mediterranean Tuna Salad Recipe
Melon and Cucumber Salad Recipe
Description
A simple, beautiful, and incredibly refreshing salad with the perfect balance of sweet mixed melons, crisp cucumber, salty feta, and fresh mint.
Ingredients
Instructions
- On a large serving platter, arrange the melon slices and cucumber slices.
- Just before serving, drizzle with olive oil.
- Season generously with flaky sea salt and freshly ground pepper.
- Scatter the fresh mint leaves over the top and serve immediately.
Notes
- For the best flavor, use a variety of ripe, in-season melons.
- Don’t dress the salad until you are ready to serve it to keep everything fresh and crisp.
- This is a perfect, elegant appetizer for a summer dinner party that requires no cooking at all.
- The beauty of this salad is in its simplicity, so use the best, freshest ingredients you can find.