Cucumber Melon Salad

Make Cucumber Melon Salad with crisp cucumber, sweet cantaloupe and feta for a refreshing summer side.

Ingredients

• 2 tablespoon white balsamic vinegar
• 2 teaspoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon za’atar or cumin
• ¼ teaspoon black pepper
• 3 cups cucumber (diced)
• 2 cups cantaloupe melon (diced)
• 4 oz feta cheese block ((in water) cut into small cubes, omit for vegan)
• 1 cup watercress (or baby arugula*)

Instructions

Step 1: Make the bright vinaigrette

In a small bowl, whisk together the white balsamic vinegar, extra virgin olive oil, kosher salt, za’atar (or cumin) and black pepper until the mixture is homogeneously glossy and slightly emulsified. Taste and adjust the salt or za’atar so the dressing is lively but not overpowering — it should be a light, fragrant coating that will cling to diced vegetables without pooling.

Step 2: Combine melon, cucumber and feta, toss gently

Place the diced cucumber, cantaloupe and the small cubes of feta into the scalloped mixing bowl. Pour the vinaigrette over the ingredients and, using a wooden spoon or fork, perform a few gentle lifts and folds until the melon and cucumber are evenly coated and the feta is distributed in soft, creamy pockets among the fruit. Handle carefully so the melon chunks stay intact and the feta keeps its cubed texture rather than crumbling.

Step 3: Finish with greens and serve

Crown the dressed mixture with a generous handful of watercress or baby arugula, tossing once or twice just to integrate the peppery greens without crushing them. Transfer the bowl to the serving area, nestle a wooden fork beside it and serve immediately while the cantaloupe is juicy and the cucumber remains crisp.

Notes

• Dress the salad just before serving to keep cucumbers crisp.
• For a vegan version, omit feta and add toasted seeds or marinated tofu.
• Use a ripe but firm cantaloupe to avoid mushy texture.
• Taste the vinaigrette and adjust salt before adding to the salad.
• If leftovers get watery, drain excess liquid and refresh with fresh cucumber and a squeeze of vinegar.