Cucumber Melon Salad
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Cucumber Melon Salad
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Summer's the time for creative salads like this checkerboard cucumber melon salad ~ it's beautiful, delicious, fun to make and fun to eat!
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Ingredients
assorted melon
- 1/2 small watermelon seedless
- 1/2 small cantaloupe 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 mozzarella cheese about 8-10, fresh ciliegine cherry size balls
cucumber
- 3-4 cucumber baby or Persian variety
cherry tomatoes
- 15 cherry tomatoes heirloom variety
dressing
- extra virgin olive oil drizzle
- white wine or fresh lime juice, or sherry vinegar, drizzle
garnish
- salt flakey sea salt and fresh cracked
- black pepper flakey sea salt and fresh cracked
- fresh herbs
- 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.
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
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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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% 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.
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