Crisp. Cool. And oh, so refreshing! Never in a million years did I think toasted pecans, briny feta cheese, crispy cucumbers, and sweet melon would go together, yet here we are. I will say that it did quite a bit more recipe testing than it typically does for an easy salad. The thing is I could taste this salad in my mind’s mouth and I just couldn’t stop until I was there. I wanted to make something that was easy enough for you to take to a potluck but complex enough to serve for a sit-down dinner where you’re looking to wow your guests from the very first bite. This one delivers. Each bite is a symphony of flavors. The peppery arugula pairs beautifully with the sweet cantaloupe, the nuttiness of the pecans, and the briny feta dance on your tongue. The light citrus dressing ties the whole thing together in a neat little package. Emily Gilmore would totally serve this at Friday night dinner. If you’re looking for an alternative to the watermelon feta salad to take to a potluck or a summer get-together, you’ve stumbled over the right recipe.
Ingredients for a cucumber melon salad:
Cubed melon: I like to remove the flesh of the melon, make slices, then break it down into bite-sized cubes. Feel free to use a melon baller if you want to be a bit fancier! You could also use a combination of cantaloupe and honeydew melon for this recipe. I usually use just cantaloupe though.Persian cucumbers: You could also use English cucumbers. I usually have Persian cucumbers on hand and prefer the flavor to other varieties.Fresh mint leaves: I have been obsessed with adding fresh mint to everything lately! Citrus: I like to use a combination of lime juice and lemon juice for the dressing. Combining the two with agave or honey gives the drizzle the best flavor!Honey or agave: You’ll want to use anywhere from 3-5 teaspoons of your sweetener. Just whisk it together with the citrus juices and olive oil. If your fruit is on the sweet side, you’ll need less.Olive Oil: I suggest using a good quality extra-virgin olive oil for this recipe. We’ll only use a tablespoon so splurge with the good stuff!Toasted pecans: I like to toast my pecans in a warm skillet for a few minutes. Just toss them every 1-2 minutes and when the whole kitchen smells nutty, you can remove them to a bowl. Let cool before adding to the salad.Arugula: I love serving this salad on a bed of greens! Arugula is my first choice here because the natural pepper flavor works well with the other ingredients. Feel free to use any greens that you like, or omit them entirely.Feta: Crumbled or cubed feta really makes this salad!
How to make a melon cucumber salad:
If you like this recipe, you might also like:
Strawberry Watermelon Feta SaladGlowing Berry Fruit SaladMexican Fruit SaladLemon Basil Arugula Pasta SaladCrunchy Strawberry with Fried Goat Cheese
