This simple Cucumber Melon Salad is cool, refreshing, and the perfect side dish for your next BBQ or picnic.
Cantaloupe Cucumber Salad
When the temps rise, I crave something cool, crisp, and hydrating, and this Cucumber Melon Salad hits the spot every time. It’s sweet, salty, and refreshing and takes just minutes to throw together. I use juicy cantaloupe, but you can use honeydew or a combination of both. I also add cucumbers, a quick toss of white balsamic vinegar, and creamy feta cheese. It’s the kind of side dish that is wonderful to enjoy all summer long. For other variations, try this Watermelon Cucumber Feta Salad and Watermelon, Arugula, and Feta Salad.
Why You’ll Love This Summer Salad Recipe
- Refreshing: Cool cucumbers and cantaloupe create this hydrating salad, which would be great to bring to any outdoor summer party.
- Effortless: Once you chop the cucumber and melon, it only takes a few minutes to throw together. Just whisk the vinaigrette and toss!
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, anti-inflammatory; dairy-free and vegan (if omitting feta)
If you make this healthy cucumber melon salad recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Ingredients You’ll Need
Here are the ingredients for this melon and cucumber salad. See the recipe card below for the exact measurements.
- Vinaigrette: White balsamic vinegar, extra virgin olive oil, salt, black pepper, za’atar (a Middle Eastern spice blend with sumac, thyme, sesame seeds, and salt)
- Cucumber: Use a regular or English cucumber for a fresh crunch.
- Cantaloupe for a sweet and juicy element
- Feta for creamy tanginess. Buy a block of feta in water and cut it into small cubes, which is creamier than pre-crumbled.
- Greens: Use watercress or baby arugula.
How to Make Cucumber Melon Salad
This easy cucumber melon salad comes together in just minutes. See the recipe card at the bottom for printable directions.
- Make the Vinaigrette: Combine the vinegar, oil, salt, za’atar (or cumin), and black pepper.
- Toss the Remaining Ingredients: In a bowl toss the cucumber, melon, and feta with the dressing. Top with greens.
Variations
- Fruit: Swap cantaloupe with papaya, honeydew, or watermelon.
- Greens: Use any aromatic greens, like radish sprouts or wasabi greens.
- Herbs: Top with fresh mint or basil.
- Vegetables: Add avocado or shallots.
- Dairy-Free/Vegan: Omit the feta cheese.
- Vinegar: Substitute white balsamic with white wine vinegar.
- Spices: If you can’t find za’atar, you can use a mix of sesame seeds, thyme, and oregano. Cumin would also be good.
- Extras: Add prosciutto ribbons, pistachios, or a drizzle of honey.
Serving Suggestions
This refreshing salad pairs well with almost any protein. Below are a few ideas to round out your summer meal:
Storage
Store leftover cucumber melon salad in an airtight container in the refrigerator for up to 3 days. The greens will get soggy, so it’s best to add them right before eating.
More Summer Salad Recipes You’ll Love
For more salad ideas, check out these five delicious salad recipes to inspire your next meal!
Yield: 5 servings
Serving Size: 1 cup
-
In a small bowl combine vinegar, olive oil, salt, za’atar and black pepper. Add cucumber, melon and feta cheese. Lightly toss.
-
Top with greens and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
- The 4 oz of feta cheese is about 1 cup chopped – I just bought one of those small blocks and it was perfect. I wouldn’t suggest the pre-crumbled because it reads as a little dry. Alternatively, the feta can be mixed into the dressing but it would make it less visually appealing.
- *Any aromatic sprouts/lettuce would work here… arugula, wasabi or radish sprouts are great alternatives.
- Swap cantaloupe with papaya, honeydew, or watermelon.
Serving: 1 cup, Calories: 121 kcal, Carbohydrates: 11.5 g, Protein: 4.5 g, Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 20 mg, Sodium: 385 mg, Fiber: 1 g, Sugar: 9 g
