My friend Sandra grows beautiful cucumbers, practically in one day! My favorite are the Armenian variety. They are so snappy and crunchy and the light green color is so cool and soothing. I like to cut the ends off, slice thickly and eat as a snack with only some good sea salt but I had purchased a melon the other day and I got to thinking about the combination of melon and cucumber. Here is the delicious result, an easy, refreshing summer salad that is a great side with any grilled meat or as a main dish just by adding some poached shrimp, You could even sprinkle with a bit of Feta cheese if you like. After I made this salad yesterday morning, I packed it up and took it to the lake! THE perfect picnic salad for a hot day.
Melon and Cucumber Salad
juice and zest of 1 lime
1 tsp honey
pinch of salt
1 T olive oil
1/2 Armenian or English cucumber or a combination, chunked
1/4 of an orange fleshed melon such as cantaloupe or orange honeydew, chunked
2 T red onion, sliced very thinly
generous pinch of hot pepper flakes
6 - 8 mint leaves, chopped fine
To make the vinaigrette, whisk the lime juice, honey and salt together in a small bowl. Gradually whisk in the olive oil to emulsify.
Put the chunked cucumber and melon in a bowl and add the lime zest, pepper flakes and red onion. Toss with the vinaigrette and chopped mint. Chill and serve within the next few hours. Serves 4 as a side.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"