Minty Cucumber and Cantaloupe Salad | Fresh Tastes Blog | PBS Food

Minty Cucumber and Cantaloupe Salad

Minty Cucumber Cantaloupe Salad

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Do you have a glut of cucumbers? I have a refreshing little salad for you today, and it’s the perfect thing if your garden is overflowing with cukes.


I’m always looking for cucumber recipes around this time of the year, especially for those renegade cucumbers that went ahead and grew a little too big for their initial purpose: pickling. If you have any good cucumber recipes, please do share them in the comments below. We’ve still got a small mountain of cucumbers to get through over here, and I need all the help I can get!

Did you know cantaloupe and cucumber are in the same family? They’re both curcubits. In fact, cantaloupe and cucumber seedlings look so much alike that I’ve confused the two before, thinking I had put cucumber in one part of my garden, only to find cantaloupe growing there a few months later! As close cousins, these two complement each other beautifully in this simple salad. Add a little feta, some fresh mint, and a tasty honey-lime dressing and you’ve got yourself a cooling dish for a hot summer day. Enjoy!


Minty Cucumber and Cantaloupe Salad



  • 1 large ripe cantaloupe
  • 4 medium cucumbers (or 2 large ones)
  • 1/2 tsp. salt
  • 8 oz feta cheese, cubed or crumbled
  • About a dozen medium-sized mint leaves, very finely chopped
  • For the Honey-Lime Dressing:
  • 1/4 cup olive oil
  • 2 tbsp. white wine vinegar
  • Juice of one lime
  • 2 tbsp. honey
  • Salt and pepper to taste


  1. Cut the cantaloupe in half and scoop out the seeds.
  2. With a melon baller, carve out as many balls as you can get out of your cantaloupe.
  3. Chop the cucumbers in thin, quartered slices.
  4. Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
  5. Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
  6. Place all salad dressing ingredients in a lidded jar and shake vigorously.
  7. Pour on the salad, toss gently, and serve cold.

Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.

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