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 mins
Total Time10 minutes mins
Course: Lunch, Salad
Cuisine: American
Keyword: cantaloupe salad, cucumber cantaloupe salad, cucumber melon salad, honey balsamic dressing
Servings: 6
Cutting Board
Knife
Small Skillet
Serving Bowl
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
- ⅓ cup white balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons minced red onion or shallot
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
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.