Do you have a glut of cucumbers? I have a refreshing little salad for you today, and it's the perfect thing if your garden is overflowing with cukes.
I'm always looking for cucumber recipes around this time of the year, especially for those renegade cucumbers that went ahead and grew a little too big for their initial purpose: pickling. If you have any good cucumber recipes, please do share them in the comments below. We've still got a small mountain of cucumbers to get through over here, and I need all the help I can get!
Did you know cantaloupe and cucumber are in the same family? They're both curcubits. In fact, cantaloupe and cucumber seedlings look so much alike that I've confused the two before, thinking I had put cucumber in one part of my garden, only to find cantaloupe growing there a few months later! As close cousins, these two complement each other beautifully in this simple salad. Add a little feta, some fresh mint, and a tasty honey-lime dressing and you've got yourself a cooling dish for a hot summer day.
This recipe was originally posted on PBS Food.
Ingredients
- 1 large ripe cantaloupe
- 4 medium cucumbers (or 2 large ones)
- 1/2 teaspoon salt
- 8 ounce feta cheese, cubed or crumbled
- About a dozen medium-sized mint leaves, very finely chopped
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- Juice of one lime
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Cut the cantaloupe in half and scoop out the seeds.
- With a melon baller, carve out as many balls as you can get out of your cantaloupe.
- Chop the cucumbers in thin, quartered slices.
- Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 teaspoon salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
- Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
- Place all salad dressing ingredients in a lidded jar and shake vigorously.
- Pour on the salad, toss gently, and serve cold.
This recipe was originally posted on PBS Food.
