Best 10 Cucumber Melon Salad Recipes

CUCUMBER MELON SALAD

Steps:

• In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.

CUCUMBER, MELON AND FARRO SALAD WITH FETA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
• Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
• Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.

CUCUMBER, MELON AND WATERMELON SALAD

Steps:

• Combine all of the ingredients in a large bowl. Toss together just before serving.

STRAWBERRY, CUCUMBER AND MELON SALAD

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
• Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

COOL AND CRUNCHY MELON-CUCUMBER SALAD

Steps:

• To make one serving, combine watermelon and cantaloupe cubes or balls with cucumber. Drizzle with olive oil and yuzu juice (or lime or lemon juice). Season with salt and pepper; stir to combine. Garnish with basil leaves.

CUCUMBER AND MELON SALAD WITH CHILE AND HONEY

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
• Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
• Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.

MELON AND CUCUMBER SALAD

Steps:

• Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

CUCUMBER MELON SALAD WITH RASPBERRY VINEGAR

Steps:

• Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
• Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
• Thinly slice the radishes. Add to the melon and cucumber.
• Toss the salad with the vinegar.
• Sprinkle with pepper.
• Refrigerate, covered, until chilled, about 30-60 minutes.
• Serve on salad plate over lettuce leaves.

MELON, CUCUMBER AND TOMATO SALAD

Steps:

• 1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients. 2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours. 3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress. Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don't want the salad to be too juicy, salt shortly before serving.

JICAMA, MELON, CUCUMBER, AND TOMATO SALAD

Steps:

• In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.