Melon and Cucumber Salad

Melon and Cucumber Salad
Photo: GENTL & HYERS
Prep Time:
20 mins
Total Time:
20 mins
Servings:
6

Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey. Serve over ice for a delicious summertime treat.

Ingredients

  • ½ each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into ¼-inch slices

  • ½ English cucumber, peeled and thinly sliced

  • Flaky sea salt, such as Maldon, and freshly ground pepper

  • Extra-virgin olive oil

  • Fresh mint leaves, for serving

Directions

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

Originally appeared: Martha Stewart Living, July/August 2016

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