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Cucumber Melon Salad
Summer's the time for creative salads like this checkerboard cucumber melon salad ~ it's beautiful, delicious, fun to make and fun to eat!
Prep Time
30 mins
Total Time
30 mins
Servings: 6
Calories: 187 kcal
Course:
Salad
Cuisine:
American
Ingredients
assorted melon
- 1/2 small seedless watermelon
- 1/2 small cantaloupe melon or other orange melon.
- 1/2 small honeydew melon or other green melon.
cheese
- 4 ounces feta cheese look for imported Greek sheep's milk feta for great flavor.
- 4 ounces fresh mozzarella ciliengine (cherry size balls) about 8-10
cucumber
- 3-4 baby or Persian cucumbers
cherry tomatoes
- 15 heirloom cherry tomatoes
dressing
- Drizzle of extra virgin olive oil
- drizzle of white wine or sherry vinegar or fresh lime juice
garnish
- flakey sea salt and fresh cracked pepper
- fresh herbs and edible blossoms
Instructions
- Slice the melon into 1" cubes. You will want about 36 cubes, more or less.
- Slice the feta cheese into 1" cubes, you'll want about 10-12 cubes.
- Slice the cucumbers into 1" long slices. You'll want about 15 pieces.
- Whether you are arranging a platter sized salad or individual plates, the process is the same. Start on the bottom row and arrange as many cubes as fits the width of your plate. Alternate melon, cheese, and tomatoes as you like. I don't cut the tomatoes ahead of time, I see what I need as I go. Sometimes I leave them whole for visual variety.
- When your grid or grids are finished, drizzle lightly with olive oil and squeeze a little lime juice over them. Add sea salt and fresh cracked black pepper. I like to add a little herbes de Provence or Italian seasoning as well.
- Garnish with sprigs of herbs, herb blossoms, edible blossoms, ect.
- Serve immediately.
Cup of Yum
Notes
- The salad must be served shortly after it is made, it will not keep. If you'd like to prep ahead you can cut the feta cheese and the melons into cubes and keep them well wrapped for up to several hours in the fridge. Plan to slice the cucumber and tomatoes just before arranging and serving.
- The salad must be served shortly after it is made, it will not keep. If you'd like to prep ahead you can cut the feta cheese and the melons into cubes and keep them well wrapped for up to several hours in the fridge. Plan to slice the cucumber and tomatoes just before arranging and serving.
Nutrition Information
Calories
187kcal
(9%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
24mg
(8%)
Sodium
675mg
(28%)
Potassium
540mg
(15%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
2122IU
(42%)
Vitamin C
40mg
(44%)
Calcium
166mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 675mg | 28% |
| Potassium | 540mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 2122IU | 42% |
| Vitamin C | 40mg | 44% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.