Minty Cucumber and Cantaloupe Salad | SIde Dish Recipes | PBS Food

Minty Cucumber and Cantaloupe Salad

Minty Cucumber 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.
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