Summer afternoons call for something cold and crisp. This cucumber melon salad is your new favorite side dish. It is incredibly hydrating and bright. You will love how the sweet fruit meets savory feta. It is the best way to beat the heat. This simple salad brings a fresh glow to any table.
Why This Recipe Is a Winner
This recipe is a lifesaver on hot days. It requires zero cooking time. You only need 15 minutes to prep everything. It is a fantastic choice for a healthy reset. The combination of textures is very satisfying. Your kids will love the sweet melon chunks. It is a crowd-pleasing side for any backyard gathering.
Simple Method
Making this salad is very straightforward. You just whisk a quick dressing. Then you toss the fresh produce together. No fancy equipment is needed here. Even beginners can master this in minutes. It is all about the fresh ingredients. You will feel like a pro with very little effort.
Ingredients You’ll Need
These ingredients are mostly fresh produce and pantry staples.
- 1 English cucumber, thinly sliced
- 3 cups honeydew or cantaloupe, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/4 cup feta cheese, crumbled
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Step-by-Step
- In a small mixing bowl, whisk together the lime juice, honey, olive oil, sea salt, and black pepper until the dressing is fully emulsified.
- In a large chilled mixing bowl, combine the sliced cucumber, melon cubes, and red onion.
- Drizzle the prepared dressing over the produce and toss gently with tongs to coat evenly without bruising the melon.
- Gently fold in the torn mint leaves and crumbled feta cheese just before serving to maintain texture.
- Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
Best Ways to Enjoy It
Serve this salad ice cold for the best experience. It pairs beautifully with grilled chicken or flaky white fish. You can also enjoy it as a light lunch. Pack it for a picnic in a chilled container. It is a wonderful addition to a summer brunch spread. Add some crusty bread to soak up the lime dressing.
Keep It Fresh
This salad is best enjoyed the day it is made. You can store leftovers in the fridge for 24 hours. The cucumber may release water over time. Simply drain any excess liquid before serving again. Do not freeze this salad as the texture will change. Keep it in an airtight glass container. This helps maintain the fresh mint aroma.
Tips for Best Results
- Don’t skip the fresh mint for that signature cooling flavor.
- Avoid using regular cucumbers as their seeds make the salad watery.
- Substitute agave nectar for honey to make this recipe vegan.
- Prep the dressing ahead of time to save even more minutes.
- For summer parties, keep the bowl nested in ice to stay cool.
- Use a mandoline to get perfectly thin and even onion slices.
Ways to Switch It Up
- Swap the feta for goat cheese for a creamier finish.
- Add fresh blueberries for a pop of summer color and sweetness.
- Use lemon juice instead of lime for a different citrus note.
- Omit the honey if your melon is exceptionally sweet.
Common Questions
Can I make this a few hours ahead?
You can prep the ingredients early. However, do not add the dressing until 30 minutes before. This keeps the cucumber crisp and the melon firm. Store the components separately in the fridge.
What if I don’t like red onion?
You can soak the sliced onions in cold water first. This removes the sharp bite. You can also swap them for chives for a milder taste. Both options work great with the melon.
Will my kids actually eat this?
Most kids love the sweetness of the honeydew and cantaloupe. The cucumber adds a fun crunch they usually enjoy. You can serve the feta on the side if they are picky. It is a very kid-friendly way to eat greens.
I hope this refreshing salad brings a breeze to your kitchen. It is such a simple way to celebrate summer flavors. Enjoy every cool and crisp bite!
— Alex
Ingredients
- 1 English cucumber , thinly sliced
- 3 cups honeydew or cantaloupe, cubed
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn
- 1/4 cup feta cheese, crumbled
- 2 tablespoons lime juice
- 1 tablespoon hone y
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- In a small mixing bowl, whisk together the lime juice, honey, olive oil, sea salt, and black pepper until the dressing is fully emulsified.
- In a large chilled mixing bowl, combine the sliced cucumber, melon cubes, and red onion.
- Drizzle the prepared dressing over the produce and toss gently with tokens to coat evenly without bruising the melon.
- Gently fold in the torn mint leaves and crumbled feta cheese just before serving to maintain texture.
- Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
