Food & Cooking Recipes Appetizers Melon and Cucumber Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 27, 2020 Rate PRINT Share Close 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 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 Rate It PRINT