Did you know that melon and cucumbers are in the same plant family as watermelon, gourds and squash called cucurbitaceae or cucurbits?
What is pleasantly surprising is that they taste great together when combined in a salad.
Savory fruit salads are refreshing in the summer when you want something light yet satisfying as well as refreshing and this melon and cucumber salad with a Middle Eastern-ish touch checks all those boxes.
Recipe Notes
I adapted this recipe from Chef Sam Smith of Tusk restaurant in Portland, OR which appears in Bon Appetit magazine. I’m always searching for interesting ideas on salads as it can start to look and taste alike after awhile so I was excited to try this. I’m happy to report, it didn’t disappoint!
What I enjoy most about this summer salad is the balance of textures, herbs, and flavors blending tangy with sweet and soft with crunchy. My version of this recipe is pretty much identical with a few modifications. I increased the number of fresh herbs because I feel you can never go wrong with adding more fresh herbs. Also, I omitted the fresno chiles and added a pinch of red pepper flakes since I’m not eating overly spicy foods these days but feel free to include that for an extra layer of flavor and kick.
This salad is best eaten cold on a hot day so I would recommend chilling the melon and cucumber for an hour or so before you assemble the salad or put it in the fridge while it’s marinating prior to adding the final ingredients (pumpkin seeds and fresh herbs).
Since both melon and cucumber have a high water content, the juices will start to seep out once it’s assembled so it’ll taste best when eaten on the same day. It’s still delicious as leftovers the following day but after that, you may need a spoon to eat it.
This salad is pretty versatile and can be made with any melon of your choice that is perfectly ripe. It also makes an excellent and healthy side dish with grilled vegetables, meat or fish.
In Conclusion
When it’s in season melon and cucumbers are pretty cost-effective ingredients to buy at the farmers market because you get a lot of bang for your buck. Plus, due to their high water content eating these low-calorie fruits –yes, cucumbers are technically a fruit!– will help you stay hydrated and cool in the summer heat. So the next time you’re at the farmers market, pick up some melon and cucumbers and give this recipe a try for a different take on “fruit salad”.
Melon and Cucumber Salad
Ingredients
- 1/2 large melon (roughly 4 cups) deseeded and cut into 1 inch pieces ($2.00)
- 2 persian cucumber (small) deseeded and sliced into 1/4 pieces ($1.50)
- 1/2 cup roasted pumpkin seeds ($1.64)
- 1/4 cup cilantro roughly chopped ($0.25)
- 1/4 cup mint roughly chopped ($0.15)
- 1/2 cup olive oil ($0.96)
- 1/4 cup champagne vinegar ($0.94)
- 1 tsp ground coriander ($0.07)
- 1/8 tsp ground cardamom ($0.05)
- 1 tsp kosher salt ($0.01)
- 1/4 tsp black pepper ($0.01)
- 1/8 tsp sumac, more for serving ($0.09)
- pinch red chile pepper ($0.00)
Instructions
- Prepare all your ingredients.
- Place the ingredients for the dressing (olive oil, champagne vinegar and dried herbs) in a large mixing bowl and whisk together.
- Add melon and cucumber into bowl and toss. Set aside for 15 minutes. You can refrigerate to keep ingredients cold.
- When ready to serve, add pumpkin seeds, cilantro and mint to bowl and gently toss together. Top with additional sumac if desired. Enjoy!
Recipe Notes
* Note regarding pricing: The price for some of the pantry items such as olive oil, salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire item.
** All prices in US dollars.