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Sunday, July 25, 2021

Cucumber, Melon, and Watermelon Salad

This sweet and tangy salad was a recent kitchen synchronicity: I happily realized I had all the necessary ingredients already on site. While it's very good exactly as written, this recipe can also serve as a general flavor guide, with room for negotiation on amounts and ingredients. 

My maternal grandfather used to salt cantaloupe and watermelon, so generously that it seemed gross to me as a child. But I suppose I understand now. The salt and feta here blend so well with the sweet melons. 


 Cucumber, Melon, and Watermelon Salad

Serves 4

4 c mixed diced watermelon, honeydew and cantaloupe (or use just one type)
2 c diced cucumber, seeds removed (not necessary on English cucumbers)
salt to taste
1 teas lemon or lime zest
2 T freshly squeezed lemon or lime juice
1-2 teas chopped fresh mint
1 oz feta cheese, crumbled
2 T extra virgin olive oil
1/4-1/2 teas Aleppo or Turkish red pepper, or chili powder (to taste) or 1 serrano chile, minced (optional, and those of you who know me will not be surprised to know that I've never added the heat)

Place all the ingredients in a large bowl. Mix gently together just before serving.

This is best just after mixing but leftovers can sit for a day in the fridge.

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