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Cantaloupe and Cucumber Salad

This Cantaloupe and Cucumber Salad is easy to make and a great way to enjoy summer produce. It's vegetarian and gluten free, and filled with sweet, salty and spicy flavors.
Prep Time10 minutes
Total Time10 minutes
Course: Lunch, Salad
Cuisine: American
Keyword: cantaloupe salad, cucumber cantaloupe salad, cucumber melon salad, honey balsamic dressing
Servings: 6

Equipment

  • Cutting Board
  • Knife
  • Small Skillet
  • Serving Bowl

Ingredients

Salad

  • ¼ cup of pine nuts toasted
  • ½ English cucumber halved and cut into ½” slices
  • 1 medium cantaloupe about 4 pounds, seeded and cut into 8 wedges and then cubed
  • 1 cup coarsely crumbled feta cheese
  • 1 cup of microgreens I used arugula microgreens for the spice

Dressing

  • ½ cup olive oil
  • cup white balsamic vinegar
  • 2 tablespoons honey
  • 2 teaspoons minced red onion or shallot
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

Dressing:

  • Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

Salad

  • In a serving bowl gently toss together cucumber, melon.
  • Top with pine nuts, feta, and dressing. (Don’t use all dressing about ½.)
  • Gently toss so that you don’t smash all the feta.
  • Taste and dress more or less based on what you like.
  • Top with microgreens and enjoy.