Recipes › Cantaloupe › Cantaloupe, Cucumber, and Feta Salad
Cantaloupe, Cucumber, and Feta Salad
Sweet cantaloupe, cool cucumber, and salty feta with a lime-honey dressing is a salad built entirely on contrast — and that contrast is what makes it so good. It comes together in ten minutes and is the perfect side for grilled meats, fish tacos, or a backyard barbecue. It's also one of those salads that tastes better after resting for twenty minutes.
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Ingredients
- large ripe cantaloupe, peeled, seeded, and cubed or balled
- medium English cucumber, halved lengthwise and sliced
- oz feta cheese, crumbled
- cup fresh mint leaves, tornFresh basil or dill are good alternatives
- tbsp lime juice, freshly squeezed
- tsp honey
- tbsp olive oil
- tsp flaky sea salt
Contains: milk.
Method
- Whisk lime juice, honey, and olive oil together to make the dressing.About 2 min
- Combine cantaloupe and cucumber in a large bowl. Drizzle with dressing and toss gently.About 3 min
- Transfer to a serving platter. Scatter feta and mint over the top. Finish with flaky sea salt.About 3 min
Tips
- Cut the cantaloupe and cucumber into roughly the same size pieces for a cohesive texture.
- Add the feta last and don't toss it in — you want visible pieces on top, not crumbled throughout.
- A few slices of red onion or pickled red onion add a great pungent contrast.
Ring the changes
- Add halved Kalamata olives for a Mediterranean take on this salad.
- Replace feta with crumbled cotija and add a pinch of chili powder for a Mexican-inspired version.
Keeping it
Best eaten the day it's made. Undressed components keep refrigerated separately for up to 2 days.
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More from the same crop
The Italian classic — sweet, fragrant melon with salty prosciutto — is one of the simplest and most perfect flavor combinations in all of food. A scatter of fresh mint leaves and a drizzle of good olive oil are all it needs. It's not really a recipe so much as an instruction to buy the best melon and the best prosciutto you can find.
10 min · easy · CantaloupeThe Italian classic of prosciutto e melone elevated into a proper salad with peppery arugula, fresh mozzarella, and a balsamic glaze. The pairing of sweet, fragrant cantaloupe with silky, salty prosciutto is one of the most perfect flavor combinations in existence — this recipe simply frames it with great accompaniments. Requires minimal cooking and delivers maximum elegance.
15 min · easy · Cantaloupe
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