Cucumber Melon Salad with Feta and Basil

5 from 2 votes

Cucumber Melon Salad with Feta and Basil

This light and fresh Cucumber Melon Salad is the perfect summer side dish! Wait for those deliciously ripe cantaloupe and pair with basil and cucumber from the garden for a tangy sweet and savory combination everyone will love!

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 121kcal

Author: Meryl Downing

Ingredients

3 cups cantaloupe melon cubed (about ½ a melon)
2 cups cucumber cubed (1 cucumber)
⅛ cup red onion a few thin slices
⅓ cup feta cheese crumbled
¼ cup fresh basil leaves to garnish

Dressing

½ teaspoon kosher salt
1 teaspoon honey
1 Tablespoon lemon juice (or red or white wine vinegar)
1 Tablespoon olive oil

Instructions

Use a good ripe summer cantaloupe. Use a serrated bread knife to cut off each end, stand on end and slice off the peel using and arching motion. Waste as little of the flesh as possible. Cut the melon in half and use a spoon or an ice cream scoop to remove the seeds. Cut the melon into cubes and add to a serving bowl.
Cut the cucumber into quarters lengthwise, then chop into cubes, about the same size as the melon. Add to the serving bowl and top with crumbled feta cheese and a few red onion slices. Garnish with fresh basil leaves, chopped or left whole.
Add all ingredients for the dressing to a jar with a lid and shake well to combine. Drizzle over the salad and serve!

Notes

Use a ripe summer melon for this recipe. You could also substitute watermelon or sliced peaches for a different variation.
I like to buy a block of feta cheese that comes in a tub of brine for the best quality and crumble it myself.
Fresh mint could be substituted for a different flavor.
This salad can be made ahead a few hours early, covered and kept in the fridge. Keep the dressing in a jar on the counter, shake and add just before serving. Dressing will also keep a few weeks in the fridge.

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