Melon & Cucumber Salad
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I have a habit of adding cheese to every salad I make. Often I add nuts, too, and maybe dried fruit if I’ve got some on hand. In other words, I tend to turn salads into mini-meals themselves, even when, as I often am, just serving them on the side.
For whatever reason, I refrained from adding more than what was prescribed in this recipe: melon, cucumber, lettuce, and a mint vinaigrette. And I’m so glad I did. This salad does not need anything else. It is light, refreshing, summery — perfect as is. Thank you Sarah Cain at the Fair Food Farmstand 2,378 miles away in Philadelphia for supplying such a wonderful recipe in the weekly “At the Farmstand” email.
Now, for my friends out there looking for simple recipes, this one is for you. If you can chop up a melon and a cucumber, you can make this dish. The dressing is made right in the jar, which means no whisking and minimal cleaning. I love it. I know you will, too.Print
Recipe Courtesy of Sarah Cain, Supervisor of the Fair Food Farmstand in Philadelphia
Great with a grilled meat, especially lamb.
- ½ cup of extra virgin olive oil
- ½ cup of best white wine vinegar (I use rice vinegar or white balsamic)
- ½ teaspoon of dijon style mustard
- 3 tablespoons of finely minced fresh mint
- 1 tablespoon of finely minced parsley
- big pinch of sugar
- big pinch of salt
- 2–3 cups mixed honeydew, cantaloupe, and watermelon, peeled, seeded, and diced
- 2 cups mixed greens
- 1 English cucumber, diced
- In a jar with a tight fitting lid, combine the dressing ingredients. Shake like crazy. Let stand a room temp for 40 minutes to meld the flavors.
- Meanwhile, combine the melon, greens, and cucumber in a large bowl.
- Shake the dressing vigorously before pouring just enough to moisten the chunks of melon, greens, and cucumbers.
- Prep Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Keywords: melon, cucumber, salad, mint, dressing