Melon and Cucumber Salad with Greek Feta, a fresh and light dish, perfect for summer days that combines sweet and savory flavors, creating a delightful and refreshing taste balance.
Melon is rich in vitamins A and C, while cucumbers are hydrating and low in calories. Feta adds protein and calcium, making the dish not only tasty but also healthy.
The melon and cucumber salad with Greek feta is a versatile dish suitable for many occasions. It can be served as an appetizer, side dish, or even as a light main course.
It is easy to prepare, visually appealing, and nutritionally balanced. Whether you’re preparing it for a summer dinner, a picnic, or a light meal, this salad is sure to become one of your favorites.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or just curiosity, you can write a comment or use the contact form found at the end of the page.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 200.67 (Kcal)
- Carbohydrates 8.66 (g) of which sugars 5.64 (g)
- Proteins 7.87 (g)
- Fat 15.57 (g) of which saturated 7.36 (g)of which unsaturated 2.67 (g)
- Fibers 0.73 (g)
- Sodium 675.44 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Melon and Cucumber Salad
- 2 cucumbers
- Half cantaloupe melon
- 200 g feta
- 1 sprig basil
- to taste chives
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- to taste salt
- to taste black pepper
Tools
- Cutting Board
- Knife
- Salad Bowl
- Jar
- Lemon Squeezer
Melon and Cucumber Salad Recipe
Start preparing the melon and cucumber salad with the dressing.
Place the extra virgin olive oil and apple cider vinegar in a jar with a lid.
Add the juice of half a lemon and a teaspoon of honey.
Finish with salt and black pepper.
Close the jar tightly and shake it vigorously for a few seconds or until the oily and watery parts of the dressing have mixed and formed an emulsion.
Wash the cucumbers and trim the ends.
I left the skin on, but if you prefer, you can remove it with a vegetable peeler.
Slice the cucumbers lengthwise in half and then into fairly thin slices.
Cut the melon in half and use a spoon to remove the seeds.
Separate the rind from the flesh and then cut the flesh into small pieces.
Transfer the cucumbers and melon to a bowl.
Add fresh basil and some previously chopped chives.
Also add 2/3 of the dressing prepared earlier and mix well to combine everything.
Crumble a block of feta with your hands.
Add the crumbled feta to the rest of the salad.
Mix until all ingredients are evenly distributed.
Serve the melon and cucumber salad immediately with the remaining dressing.
Refer to this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
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FAQ (Questions and Answers)
How long does it keep?
You can store this salad for no more than two days in the refrigerator in an airtight container.
Can you suggest any additions?
Sure, you can add some red Tropea onion, toasted nuts like walnuts or almonds, black olives, and/or fresh mint.
What other dressing could I use?
You can make an Asian-style dressing with soy sauce, ginger, and sesame seeds.
Find many other ideas in the collection No-Cook Sweet and Savory Recipes
For questions, curiosity, or if you want to collaborate with me, use the contact form found below:
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