- Dish type
- Vegetable salad
- Cucumber salad
Cucumbers, cantaloupe and honeydew combine for a deliciously refreshing summer salad.
14 people made this
- 1 cantaloupe, peeled and seeded
- 3 large cucumbers
- 1 honeydew melon
- 1 pinch salt
MethodPrep:20min ›Ready in:20min
- Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Let sit for at least 15 minutes, stirring occasionally, allowing their juices to release. Serve with chopped fresh coriander or mint on top, if desired.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
Used different ingredients.This is a suprising combination of staples. I tried this recipe because I had the ingredients and as an after thought, I snipped some mint from the garden, chopped it and added it to the top of the salad. I was very pleased.-15 Sep 2008
This is a suprising combination of refergerator staples. I was very pleased.-19 Aug 2006
by Colleen Gartner
how could this NOT be good. I work outside in the summer and this is perfectly satisfying and refreshing. Does not sit heavy in the stomach. Great. Will be making this all summer-29 May 2010
The Kitchy Kitchen
This is the salad equivalent to frozen grapes: super refreshing, your last chance against a hot summer day. The cool fruit combined with refreshing mint is enough, but with a bright honey/lime combo and some habanero, it’s exactly what you need when you’re sweating buckets. This works with literally ANY other fruit, by the way, so get creative with it!
1/4 cup finely chopped mint
1 habanero, seeds removed and thinly sliced (optional)
1/2 teaspoon freshly ground black pepper
Combine everything. For the best flavor, let it sit in the fridge for about an hour to let the flavors come together. Remember, the longer it sits, the spicier it will get!
Chile-lime melon salad
If you go to Mexico City and leave without a pressing, relentless craving for melon, or really just about any fruit, sprinkled with tajín (salsa en polva), a branded seasoning powder comprised of chiles, lime and salt, I think you need to go back because you did it wrong. It feels melodramatic to call this intersection of tangy spice and juicy fruit a national dish, but the spice blend is a staple on tables and at street vendors all over Mexico, and I dare say more popular than ketchup is here. If you go to someone’s home and they have a bottle of tajin in their cabinet, it’s usually right up front and there’s a spare somewhere near because it would be unfathomable to run out. If asked, the person will probably tell you that they had it once over melon, mango, pineapple or cucumbers one time, or maybe in a michelada and they could never eat it another way again. I hope you consider that a warning.
Although in Mexico it’s a street snack, as unfussy as can be, because I’m a no-fun person who hates eating standing up, I’ve been trying to figure out how to make a salad of it for some time and finally figured it out. Here, the lime juice is squeezed fresh, the chili powder is sprinkled to taste, the salt is coarse and I add other accents — roasted pepitas, crumbled cotija and chopped cilantro. It works as part a brunch spread (I think all brunch spread need more salad), with some sort of taco-centric meal or as the heat wave salad of my dreams.
Are there equivalent seasonings in other countries? In Indian cooking, there’s chaat masala, a sour spice I cannot get enough of. Li hing is a powdered format of Chinese dried plum that’s popular in Hawaii. I tried to come up with a US approximation of it but came up blank. I’m asking only partially out of culinary curiosity and mostly because I’m going to need one of each, stat.
Chile-Lime Melon Salad
- Servings: 2 hungry people or 4 as a side
- Time: 15 minutes
- 4 cups chopped or balled melon (from about 1 cantaloupe or honeydew, or 1/4 a large watermelon)
- Juice of half a lime, divided, plus more to taste
- Coarse salt, to taste
- 1/2 to 1 teaspoon chili powder
- 3 tablespoons crumbled cotija cheese
- 1 tablespoon toasted pepitas (I like the salty ones)
- 1 tablespoon chopped fresh cilantro, plus more to taste
Do ahead: I’d expected this salad not to keep at all but we found it just fine (with no watery run-off) after 2 hours in the fridge. I wouldn’t keep it assembled too much longer, though. You don’t want the salt to draw the juices out of the fruit before you eat it, and it’s quick enough to put together at the last minute.
Summer Melon And Cucumber Salad
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What do you guys expect from a summer salad that&rsquos perfect as a side or all on its own?
Should be refreshing? Yes.
Crunchy? Yes, please.
How about sweet bites paired with notes of tangy arugula & balsamic? Yum.
Add all bright summer colors? Love it.
Takes like 5 minute to make? WANT IT NOW
That&rsquos a pretty short but totally descriptive intro for this amazing cantaloupe and cucumber summer salad.
Tips & Tricks
Choose a good ripe cantaloupe but NOT over ripe one.
Too ripe cantaloupe has a mushy pulp and doesn&rsquot hold cube shape and has a different taste.
Plus you can go and google &ldquooverripe cantaloupe&rdquo and see what search suggestions come up (not very inspiring, lol).
Of course, you can&rsquot always know what you buy, but you can minimizes the risk.
This is a trick that I&rsquove learned from my husband&rsquos friend who is originally from Apulia region of Italy.
And they totally know a thing or two about fruits 😉
How to choose perfect ripe cantaloupe
So next time you&rsquore choosing a melon cantaloupe press with your thumbs on the blossom end of the cantaloupe. If it yields easily &ndash there&rsquos like 99% chance it&rsquos overripe.
If it&rsquos hard to press or it just only some give &ndash you&rsquore likely getting a perfect cantaloupe.
Of course, once you get it, don&rsquot let it sit in the fridge for too long.
Just a few days &ndash MAX. Otherwise it&rsquoll continue to ripen to the point it&rsquos not going to be edible any longer.
Pro Tip If you want to make it next level &ndash add prosciutto roses or simply serve with a plate of your favorite cold cuts.
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Cucumber Melon Salad
I made this dish twice to get it right. The first time, I was going for salsa. It had hot peppers in it, vinegar, oil and sea salt. The second incarnation was more of a fresh fruit salad. Both were mellow, juicy and crisp little concoctions, like a summer cocktail. When I finally decided on the right balance of flavors, I hit a wall on what to name it. Salsa, or salad? Then again, what is the difference — really — between a chunky, pico de gallo-style salsa and a finely chopped, tabouli-like salad. They were one and the same. So call it what you will, but this recipe’s a simple, summery marriage of both worlds.
Second of all, I want to thank everyone who chimed in on my eggplant dilemma on the last post. I have learned so much more in about eggplant allergies in the last four days thanks to it — which would have never happened on my own. Namely, that discovery about eggplant being particularly prickly when not cooked to a mush. This might be obvious to some people, but it went off like a light bulb in my head. I don’t think I’d ever roasted eggplant to that degree of al dente-ness before.
culled from the coolest place on earth: a late-summer Farmers’ Market
This melon-cucumber salad has only a few ingredients, all of which were found at the Farmers’ Market except for the lime, oil, salt and pepper. It’s a particularly good time for the melons. I smelled several cantaloupes at a vendor’s stand and each one of them filled my nostrils with a fresh, slightly floral fragrance. The flavor of the one I chose was incomparable to what’s available the rest of the year, too. It’s also nice to get cukes without a thick layer of what looks to be my ex-college roommate’s hair wax smeared all over it, like the cucumbers you find in the supermarket. Or if not those, then wrapped in a tight sheath of plastic and twice as expensive, like the prim English cucumber alternative.
As a friend who tried this afterward remarked, “The cilantro really makes this.” The distinct herb seems to be the tie that binds the sweet and savory dish together as one. Though it’s fresh, mild-tasting fare on its own, I’d recommend pouring this salad on a full plate stacked with your favorite meats, grilled veggies, and what-have-yous. Its acidic juices help cleanse the palate and its tightly packed pellets of cucumber lend satisfying crunch.
Cucumber Melon Salad
(makes about 6 side servings)
3 cups fresh cantaloupe, diced to small cubes
2 cups fresh cucumber, diced to equal-sized cubes (keeping skin on if unwaxed)
juice from 1 lime (2 tablespoons or more)
zest from the lime
1/4 cup onion, finely chopped
1/4 cup tomato, diced to small cubes
2 scallions (or fresh onion tops), thinly sliced
1 bunch cilantro, coarsley chopped
pinch of salt
pinch of pepper
1 tablespoon fruity, extra-virgin olive oil
1/2 fresh jalapeno, seeds removed and chopped very finely (optional, or choose a milder pepper as an alternative)
Fold all the ingredients together in a serving bowl. Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips.
(for 6 side servings)
1/2 of a cantaloupe (at $3.50 each):$1.25
1 1/2 cucumbers (at 3/$2): $1.00
1/4 cup chopped onion plus onion tops (from a bunch of 5 fresh onions for $2): .30
1/4 cup chopped tomato (at $3/lb): .60
1 bunch cilantro: $2.00
1 lime: .33
1/2 jalapeno, 1 Tb olive oil, pinches of salt and pepper: .25
Two brownie points: Remember that keeping the green skin on a cucumber means more fiber, in addition less work and more color in your dish. I mean really, whose idea was it to give the cucumber a slicked-back Guido ‘do? Aren’t these (and apples, and — sigh — many other fruits and veggies) shiny enough on their own? But enough on that. Both the cucumber and the cantaloupe share the blessing of being low-calorie carriers of plentiful nutrients, like Vitamin A, C, potassium, antioxidants — and both are purported to have “cooling” benefits. Not such a bad plus for a summer in New York.
Skinny on Simple Melon Cucumber Salad Recipe
This simple melon cucumber salad is easy to prepare, provided you have a sharp knife. Just a few basic ingredients and you’re good too go.
If you have thin skinned cucumbers from your garden or the English (hothouse) kind from the supermarket, you’ll even be able to skip over peeling the cucumbers.
Crunchy Honeydew Melon Cucumber Salad
Feel free to get creative with your melon cucumber salad. Use whatever melon – honeydew, cantaloup, watermelon – you prefer.
Keep things simple, or get fancy with the addition of a little feta cheese, sliced radishes or chopped fresh mint.
According to my calculations each serving has *1 SmartPoint and works with Simply Filling provided you count the oil in your daily requirement. Enjoy!
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
Melon Cucumber Salad Recipe Variations
different melons or a combination: honeydew, cantaloupe, watermelon
different seasonings and garnishes: feta, Pecorino, mint, chopped scallion, dill, sliced radishes, sliced almonds, chopped jicama
If you like this easy cucumber salad with melon, be sure to check out my other easy, healthy Weight Watchers friendly recipes including Chilled Avocado Cucumber Soup, WW Simple Cucumber Salad, WW Orange Cucumber Salad (Simply Filling), Simple Chilled Cucumber Soup and Watermelon Feta Salad
If you’ve made this Cucumber Melon Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Melon and Cucumber Salad
Thanks to all who have reached out to make sure we are okay. We sadly said goodbye to our current group of kid campers yesterday evening, as we watched flames from the County Fire burn in the hills. Their parents had dropped them off only hours before, when the wind was in our favor, but conditions changed quickly and within an hour our farm was enveloped in smoke and we could see flames, taller than the trees. The fire is powerful and awe inspiring. As we watch nature do what she does, the human dramas come into focus. The custom building project across the road that took years to finish, now under threat. All the farms, and their people, and their animals that are sitting just at the fire’s edge. But for today we are here, watching the trees for signs of wind, listening to the helicopters flying overhead. We will take care of our farm, while our boxes of passports and birth certificates sit by the door. We are so incredibly thankful for all of the firefighters who rushed here to help. Thanks again for the outpouring of support. We will keep you posted!
We made a version of this salad for our last farm dinner and it was a big hit!
One melon from your box (any kind)
1/2 of an onion, sliced as thin as you can
1 Tablespoon mint, finely chopped
1 Tablespoon basil or parsley, finely chopped
pecorino or another salty cheese of your choice (optional), shaved
Freshly ground black pepper
Put your thinly sliced onion in a small bowl and add about 3 Tablespoons red wine vinegar. I sometimes add a pinch of sugar, especially if your onion isn’t a red onion. Let sit at room temperature for 20 minutes or so. Slice the rind off of your melon and cut the whole thing into bite sized chunks. Slice your cucumbers on the diagonal. Put both the melon and cucumbers in a large serving bowl, sprinkle with a small amount of salt, and mix gently. Drizzle a bit more red wine vinegar over the melons and cucumbers. Sprinkle with the herbs, a bit of olive oil, and some freshly ground black pepper. Top with the shaved cheese and pickled onions.
When it’s as hot as it has been in so many parts of the country lately, hydrating foods like cucumbers are especially appealing. Cucumbers are a very good source of vitamin C and caffeic acid, compounds that help the body prevent water retention, a problem that many of us suffer from on hot summer days.
I reach for cucumbers most often at lunch, when I want simple, refreshing vegetables to eat with cottage cheese or throw into a sandwich. I’ll sometimes make a big batch of tangy cucumber raita and enjoy it for lunch throughout the week, either on its own or packed into pita bread. This week’s salads are great for lunch or dinner. The Israeli couscous and cucumber combo could even be served as a light main dish.
Lately I’ve been buying Persian cucumbers more than any others. I like the small size, the absence of big seeds and the thin skin. I also love the locally grown Japanese cukes I’m buying at the farmers’ market. At other times of year I settle for the hothouse European variety, but they can’t compare with what you can get right now at your farmers’ market. Seek out unwaxed cucumbers so you won’t need to peel them and can benefit from their skin, a rich source of fiber and a good source of potassium and magnesium.
Melon, Cucumber and Tomato Salad
Years ago I took a weeklong cooking course at Le Cordon Bleu in London. The chef giving the demonstrations would end each one by saying, “It’s very good to eat.” I was dubious when she presented this salad, but she was right! Melon and cucumber go well together in this refreshing combination they’re closely related botanically.
1 European cucumber, peeled if desired and cut in medium dice
1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
2 to 3 tablespoons Champagne vinegar or sherry vinegar
1 tablespoon fresh lime juice
1 teaspoon mild honey, like clover, or agave nectar
4 tablespoons grapeseed oil, rice bran oil or canola oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
Fresh watercress for garnish (optional)
1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
Yield: 6 servings.
Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don’t want the salad to be too juicy, salt shortly before serving.
Nutritional information per serving: 166 calories 10 grams fat 1 gram saturated fat 7 grams polyunsaturated fat 1 gram monounsaturated fat 0 milligrams cholesterol 21 grams carbohydrates 3 grams dietary fiber 36 milligrams sodium (does not include salt to taste) 2 grams protein
Cucumber and Melon Salad with Basil
- Author: Kate Kasbee
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 servings 1 x
- Category: salad
- Method: no cook
- Cuisine: american
- Diet: Vegetarian
This Cucumber and Melon Salad with Basil is a cool, refreshing, and hydrating side for all of your summer barbeques and picnics.
- 2 large cucumbers (organic preferred)
- 1 ripe, sweet cantaloupe
- Small handful of fresh basil or Thai basil, for serving
- Pinch of red pepper flakes (optional)
- 2 tablespoons avocado oil
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon agave
- Pinch of salt
- Peel the cucumbers into a stripe pattern and slice in half lengthwise. Use a spoon to scoop out the seeds and then slice the cucumbers into ½-inch moon shapes. Add the cucumber to a large serving bowl.
- Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create cantaloupe spheres (I used the smaller side of my melon baller) and place them in the serving bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl. Taste and adjust flavors to your liking. It should be a nice balance of acidic and sweet.
- Drain any juice that has collected in the bottom of the serving bowl. Drizzle the cucumber and melon with the dressing. Toss to coat and refrigerate until ready to serve.
- Just before serving, garnish with fresh basil and a sprinkle of red pepper flakes (optional).
Keywords: vegan summer salad, cucumber salad, melon salad, easy vegan salad
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A crisp mix of flavors perfect for summer.
- 1 ripe cantaloupe
- 1 ripe honeydew melon
- 1/2 of a watermelon
- 1 cucumber
- 1/2 cup chopped cilantro (or one bunch)
- 2-3 fresh limes juiced
- pinch of salt
Chop up cantaloupe ,watermelon, honeydew and cucumber into bite size pieces or thin slices You can chop them however small or large as you want. Combine in large bowl.
In a small bowl combine cilantro, lime juice and salt. Stir and pour over. Toss to combine.