Best Cucumber Melon Salad Recipes

MELON, CUCUMBER AND CHERRY TOMATO SALAD

Steps:

• Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
• Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
• Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

CHILLED MELON, CUCUMBER AND MINT SALAD

Steps:

• Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
• Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
• In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

CUCUMBER MELON SALAD

Steps:

• In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.

CUCUMBER, MELON AND WATERMELON SALAD

Steps:

• Combine all of the ingredients in a large bowl. Toss together just before serving.

CUCUMBER, MELON AND FARRO SALAD WITH FETA

Steps:

• Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
• Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
• Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.

STRAWBERRY, CUCUMBER AND MELON SALAD

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.
• Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.
• Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)

MELON, CUCUMBER AND TOMATO SALAD

Steps:

• Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
• Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
• Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

MINTED CUCUMBER AND HONEYDEW MELON SALAD

Steps:

• Salad -- In a large bowl, add the mint, red onion, lime juice, honey, cucumber and honeydew melon and toss well. The liquid from both the melon and cucumber will be enough to combine with the simple dressing. Season with salt and pepper to taste. Chill at least 15 minutes.
• Serve -- Just ENJOY! A light refreshing salad.

COOL AND CRUNCHY MELON-CUCUMBER SALAD

Steps:

• To make one serving, combine watermelon and cantaloupe cubes or balls with cucumber. Drizzle with olive oil and yuzu juice (or lime or lemon juice). Season with salt and pepper; stir to combine. Garnish with basil leaves.

CUCUMBER AND MELON SALAD WITH CHILE AND HONEY

Steps:

• Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7-9 minutes. Let cool, then finely chop 2 Tbsp. pistachios. Leave remaining nuts whole; set aside.
• Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
• Using a mandoline, shave cucumber and honeydew lengthwise (or thinly slice with a knife). Place in a large bowl. Set blade to a slightly wider setting; shave cheese into planks. Add to bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.

MELON AND CUCUMBER SALAD

Steps:

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

CUCUMBER MELON SALAD WITH RASPBERRY VINEGAR

Steps:

• Partially peel the cucumber so it leaves stripes of dark green for color. Cut the cucumber into bite-size pieces and put in a medium bowl.
• Cut the cantaloupe into cubes or use a melon baller. Add to the cucumber.
• Thinly slice the radishes. Add to the melon and cucumber.
• Toss the salad with the vinegar.
• Sprinkle with pepper.
• Refrigerate, covered, until chilled, about 30-60 minutes.
• Serve on salad plate over lettuce leaves.

JICAMA, MELON, CUCUMBER, AND TOMATO SALAD

Steps:

• In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MELON, CUCUMBER AND TOMATO SALAD

Steps:

• 1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients. 2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours. 3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress. Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don't want the salad to be too juicy, salt shortly before serving.

MEXICAN MELON & CUCUMBER SALAD SALSA

Steps:

• Take one of the melons, peel it and dice it.
• In a large non metal bowl, combine the 1 cantaloupe, papaya, cucumber, chopped mint, lime juice& honey, mix gently Set the 4 remaining cantaloupe halves in 4 bowls and fill with the fruit mixture Cover and refrigerate (up to 4 hours) until ready to serve.

STRAWBERRY, CUCUMBER AND MELON SALAD

Steps:

• Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CUCUMBER-MELON SALAD

Steps:

• Stack salami pieces; cut into thin strips. Cook in large skillet on medium heat 2 to 3 min. or until crisp, stirring frequently. Use slotted spoon to remove salami from skillet; drain on paper towels.
• Use vegetable peeler to cut cucumber into thin lengthwise slices; place in paper towel-lined colander. Repeat with cantaloupe; add to colander. Let stand 5 min.
• Cover platter with salad greens; top with cucumbers, cantaloupe, salami and cheese. Drizzle with vinaigrette.

CUCUMBER, MELON AND WATERMELON SALAD

Steps:

• Combine all of the ingredients in a large bowl. Toss together just before serving. Advance preparation: This is best when freshly assembled but will keep for a day in the refrigerator. Nutritional information per serving: 135 calories; 9 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 6 milligrams cholesterol; 14 grams carbohydrates; 1 gram dietary fiber; 85 milligrams sodium (does not include salt to taste); 2 grams protein

CUCUMBER MELON SALAD

Steps:

• Pour simple syrup over cut up watermelon, and drizzle with lemon juice and salt. Allow to marinade for 25-30 minutes.
• Assemble salad by layering greens topped with watermelon and cucumber, cheese, and basil. Add dressing to each salad as desired.

MELON-CUCUMBER SALAD

Steps:

• Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers.
• Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens.