Description
A refreshing and light Cantaloupe Cucumber Salad featuring juicy cantaloupe balls, crisp cucumber slices, tangy feta cheese, and a zesty lemon-olive oil vinaigrette, garnished with fresh basil leaves. Perfect as a healthy appetizer or side dish during warm weather.
Ingredients
Scale
Salad Ingredients
- 1 cantaloupe (halved and deseeded)
- 1 large cucumber (halved)
- 2 ounces crumbly feta cheese
- 10 basil leaves (coarsely chopped)
Dressing
- 2 tablespoons extra virgin olive oil
- Juice of one lemon
- Pinch of salt
Instructions
- Prepare cantaloupe balls: Using a melon baller, scoop out as many balls from the halved and deseeded cantaloupe as possible. Place the cantaloupe balls in a large mixing bowl.
- Prepare cucumber: If the cucumber has large seeds, use the melon baller or a spoon to remove them. Then slice the cucumber into thin half-moon shapes and add to the bowl with the cantaloupe.
- Make vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a pinch of salt until well combined.
- Toss salad and garnish: Pour the vinaigrette over the cantaloupe and cucumber mixture, tossing gently to coat evenly. Sprinkle the crumbled feta cheese and chopped basil leaves on top before serving.
Notes
- For extra freshness, chill the salad in the refrigerator for 15-20 minutes before serving.
- Optionally, add a sprinkle of freshly ground black pepper for added flavor.
- This salad pairs well with grilled chicken or seafood for a complete meal.
- Use seedless cucumbers or remove seeds carefully for better texture.
- Can be made vegan by omitting the feta or substituting with a plant-based cheese.
