Melon, Cucumber, and Feta Salad
Fruit and veggie salads define summer. Melon, Cucumber, and Feta Salad perfectly fits the definition. Produce and melons are at their peak and everything is so fresh, sweet, vibrant, and refreshing…exactly what’s needed on hot summer (even fall) days.
Jump to RecipeIngredients
Organize the ingredients – cantaloupe, cucumbers, feta, pistachios, fresh basil leaves, jalapeño slices (optional), white wine vinegar, extra virgin olive oil, and honey.
Toasting the Pistachios
For the pistachios, preheat oven to 350°. Toast pistachios on a rimmed baking sheet lined with foil or parchment paper, until golden brown and fragrant, 5-7 minutes. Let cool, then roughly chop the pistachios. Set aside.
Dressing
Place white vinegar, honey, olive oil, pinch of kosher salt and a few grinds of freshly ground pepper in a small bowl. Whisk until emulsified.
Use a Mandoline to Slice the Melon, Cucumbers, and Feta
Use a mandoline to shave the cucumber and cantaloupe lengthwise (or thinly slice with a knife). Use a peeler to shave the feta into stripss. Since the melon and cucumber will release some liquid, assemble the salad right before serving.
Melon, Cucumber, and Feta Salad
To assemble, place cantaloupe (or honeydew as I used here) and cucumber ribbons on a platter. Then scatter feta on top along with the basil, pistachios, and jalapeño slices (if using). Spoon dressing over and season with kosher salt and freshly ground pepper.
Melon, Cucumber, and Feta Salad
Equipment
- Mandoline
Ingredients
- ¼ cup raw pistachios
- ½ jalapeño or Fresno chile thinly sliced into rounds, with or without seeds (optional)
- 2 tablespoons white wine vinegar
- 1 teaspoon honey your favorite
- 3 tablespoons extra-virgin olive oil
- pinch of Kosher salt and a few grinds of freshly ground pepper
- 2-3 pickling cucumbers, peeled, ends trimmed and sliced lengthwise or 1 English hothouse cucumber halved crosswise, then halved lengthwise, sliced thinly with a mandoline or by knife
- ¼ ripe cantaloupe (or other melon such as honeydew) rind and seeds removed, sliced thinly lengthwise with a mandoline or by knife
- 5 oz. Feta (approx. 1/2 cup) sliced thinly with a peeler, keep feta cold to make it easier to slice
- ½ cup fresh basil leaves washed and dried
Instructions
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet lined with foil or parchment paper, until golden brown and fragrant, 5-7 minutes. Let cool, then roughly chop the pistachios. Set aside.
- Place vinegar and honey in a small bowl. Gradually stream in oil, whisking constantly until combined. Season with salt and pepper.
- Use a mandoline to shave the cucumber and cantaloupe lengthwise (or thinly slice with a knife). Use a peeler to shave the feta into thin strips. Since the melon and cucumber will release some liquid, assemble the salad right before serving.
- To assemble, place cantaloupe and cucumber ribbons on a platter. Then scatter feta on top along with the basil, pistachios, and jalapeño slices (if using). Spoon dressing over and season with kosher salt and freshly ground pepper.
Notes
Recipe from Bon Appétit magazine.
If you like this recipe, you may also like these other GFchow recipes. Peach, Tomato, and Burrata Salad with Hot Honey Dressing, Arugula with Apples, Goat Cheese Crumbles, and Granola, and Smashed Cucumber Salad with Za’atar and Feta.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.