Cucumber Melon Salad - Skinnytaste

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This easy Cucumber Melon Salad is cool, refreshing, and the right aspect dish on your subsequent BBQ or picnic.

Cantaloupe Cucumber Salad

When the temps rise, I crave one thing cool, crisp, and hydrating, and this Cucumber Melon Salad hits the spot each time. It’s candy, salty, and refreshing and takes simply minutes to throw collectively. I take advantage of juicy cantaloupe, however you should use honeydew or a mixture of each. I additionally add cucumbers, a fast toss of white balsamic vinegar, and creamy feta cheese. It’s the form of aspect dish that’s fantastic to take pleasure in all summer season lengthy. For different variations, do that Watermelon Cucumber Feta Salad and Watermelon, Arugula, and Feta Salad.

Why You’ll Love This Summer Salad Recipe

Refreshing: Cool cucumbers and cantaloupe create this hydrating salad, which might be nice to convey to any outside summer season social gathering.
Effortless: Once you chop the cucumber and melon, it solely takes a couple of minutes to throw collectively. Just whisk the French dressing and toss!
Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, anti-inflammatory; dairy-free and vegan (if omitting feta)

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Ingredients You’ll Need

Here are the substances for this melon and cucumber salad. See the recipe card under for the precise measurements.

Cucumber Melon and Arugula

Vinaigrette: White balsamic vinegar, additional virgin olive oil, salt, black pepper, za’atar (a Middle Eastern spice mix with sumac, thyme, sesame seeds, and salt)
Cucumber: Use an everyday or English cucumber for a contemporary crunch.
Cantaloupe for a candy and juicy aspect
Feta for creamy tanginess. Buy a block of feta in water and reduce it into small cubes, which is creamier than pre-crumbled.
Greens: Use watercress or baby arugula.

How to Make Cucumber Melon Salad

This simple cucumber melon salad comes collectively in simply minutes. See the recipe card on the backside for printable instructions.

Make the Vinaigrette: Combine the vinegar, oil, salt, za’atar (or cumin), and black pepper.
Toss the Remaining Ingredients: In a bowl toss the cucumber, melon, and feta with the dressing. Top with greens.

Variations

Fruit: Swap cantaloupe with papaya, honeydew, or watermelon.
Greens: Use any fragrant greens, like radish sprouts or wasabi greens.
Herbs: Top with contemporary mint or basil.
Vegetables: Add avocado or shallots.
Dairy-Free/Vegan: Omit the feta cheese.
Vinegar: Substitute white balsamic with white wine vinegar.
Spices: If you’ll be able to’t discover za’atar, you should use a mixture of sesame seeds, thyme, and oregano. Cumin would even be good.
Extras: Add prosciutto ribbons, pistachios, or a drizzle of honey.

Serving Suggestions

This refreshing salad pairs effectively with nearly any protein. Below are a number of concepts to spherical out your summer season meal:

Storage

Store leftover cucumber melon salad in an hermetic container within the fridge for as much as 3 days. The greens will get soggy, so it’s greatest so as to add them proper earlier than eating.

More Summer Salad Recipes You’ll Love

For extra salad concepts, take a look at these 5 scrumptious salad recipes to encourage your subsequent meal!

Prep: 15 minutes

Cook: 0 minutes

Total: 15 minutes

Yield: 5 servings

Serving Size: 1 cup

In a small bowl mix vinegar, olive oil, salt, za’atar and black pepper. Add cucumber, melon and feta cheese. Lightly toss.
Top with greens and serve.

Last Step:

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The 4 oz of feta cheese is about 1 cup chopped – I simply purchased a type of small blocks and it was good. I wouldn’t recommend the pre-crumbled as a result of it reads as just a little dry. Alternatively, the feta could be blended into the dressing however it will make it much less visually interesting.
*Any fragrant sprouts/lettuce would work right here… arugula, wasabi or radish sprouts are nice options.
Swap cantaloupe with papaya, honeydew, or watermelon.

Serving: 1 cup, Calories: 121 kcal, Carbohydrates: 11.5 g, Protein: 4.5 g, Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 20 mg, Sodium: 385 mg, Fiber: 1 g, Sugar: 9 g