Cucumber Melon Salad with Feta and Mint
This incredibly simple cucumber melon salad combines sweet summer cantaloupe, juicy cucumbers, salty feta cheese and refreshing mint. It’s an easy summer salad that's cool, sweet, savory, crisp and goes great with any meal!
This has become one of my favorite quick and easy salads for summer! It’s extremely refreshing and satisfying. All the ingredients work so well together, and the bright orange hue from the melon gives such a nice look to the overall dish.
Cucumber and melon are a classic combination, although we mostly see it as a scented body lotion, not as a savory salad. This yummy recipe has the best juicy, crisp, refreshing texture that's so great on a hot summer day!
Plus, the fresh mint and salty feta cheese add the perfect contrasting flavors that really make this salad pop.
I'll take a savory fruit salad over a sweet one any day! This easy recipe makes the most of ripe summer melons will prove just how delicious they can be.
Want more great cucumber recipes? Try these zingy quick refrigerator pickles, a creamy cucumber and radish salad, or my flavorful Thai inspired cucumber salad.
Why This Recipe Works
- Crisp, refreshing and perfect for hot summer days.
- Easily adaptable to use whatever melons, herbs or cheeses you like.
- Scales up effortlessly to fill a big serving bowl for picnics or parties.
- A great summer salad that everyone loves!
Ingredient Notes
Cantaloupe - A ripe melon should feel heavy and smell fragrant with sweet, fruity notes. I love cantaloupe for the flavor and bright orange color, but any type of melon works, like honeydew melon or even watermelon.
English cucumbers - Their thin skin and fewer seeds make them ideal here. You can also use Persian cucumbers or a well-peeled regular cucumber for that crisp, cool cucumber texture. If your cucumber is large, consider scraping out the seeds first.
Fresh mint - Mint gives the most refreshing lift, but you can easily switch to basil, cilantro, or dill based on what’s in your garden or fridge.
Feta - Salty, crumbly feta is the perfect addition for contrast. Fresh mozzarella or use goat cheese make a good substitution.
Red onions - They give sharpness and color to this delicious salad recipe.
Lemon juice - Citrus juice brightness and ties everything together. A splash of lime juice or orange would also be lovely.
Extra-virgin olive oil - Use high-quality oil for the simple dressing. Check out my guide to Italian olive oil and vinegars for more info on picking a good one.
Sea salt - Just enough to balance the sweetness of the melon and bring out the best in your other ingredients. Kosher salt works well too.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mandoline slicer
- Sharp chef’s knife
- Mixing bowl (medium or large bowl)
- Melon baller (optional)
- Citrus juicer or reamer
- Strainer or colander
How to make cucumber Melon Salad
- Use a mandoline or a sharp knife to slice the red onion as thin as possible. Place in a strainer and rinse under cold water for about 30 seconds. Drain, then transfer to a medium-large bowl.
- Thinly slice the English cucumbers and add to the bowl. Slice the ripe cantaloupe into slightly thicker pieces than the cucumber and add as well.
Pro Tip: A mandoline slicer ensures thin, even slices that elevate the texture of this salad, but using a knife works just fine too!
- Season with sea salt, then squeeze in plenty of lemon juice. Drizzle generously with extra-virgin olive oil and toss everything to combine.
- Finish with torn fresh mint and crumbled creamy feta cheese on top. Serve right away in a chilled serving bowl or small bowl.
Tips for Success
- To avoid a strong onion flavor, don't skip slicing the red onions very thin and rinsing them. Cold water softens their harsh bite and keeps them from overpowering.
- Serve this salad immediately after making it, since the melons will release moisture over time and dilute the flavors.
- If making ahead for summer picnics, prep everything except the dressing and herbs, then store ingredients separately in an airtight container.
- Serve chilled in a small bowl or spread out on a shallow serving dish for a pretty presentation.
Variations
- Make a cucumber melon avocado salad by adding creamy chunks of ripe avocado.
- Sprinkle with chopped nuts or sesame seeds for crunch.
- Swap in watermelon for a watermelon feta salad that’s equally refreshing.
- Use basil or cilantro in place of mint for a slightly different flavor.
- Add thinly shaved fennel or edible flowers for a beautiful presentation.
What to serve with cucumber melon salad
This cucumber cantaloupe salad makes a refreshing side salad that's a great addition for nearly any summer meal. It's the perfect thing to make on a day when it's too hot to cook!
It’s especially nice served cold alongside something light and summery my perfectly pan seared tuna, a creamy summer tomato risotto with fennel, classic jumbo lump Maryland crab cakes or a simple no-cook sun gold tomato pasta
Storage tips
This melon salad recipe is best served immediately. The sweet melon and crispy cucumber release water as they sit, so it doesn’t store well after dressing. If needed, store undressed ingredients in an airtight container in the fridge for up to 8 hours, and toss just before serving.
FAQs
Not at all. A sharp knife works fine. The mandoline just makes quick, uniform slices, which can be helpful if it’s your first time trying this style of salad.
This salad is super flexible! Fresh herbs like basil, cilantro, or even dill will all work, so feel free to get creative next time!
The combo of lemon juice, sea salt, and olive oil creates a perfect simple dressing. For variation, try a drizzle of sesame oil or a dash of rice vinegar for brightness.
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Cantaloupe and Cucumber Salad
Ingredients
- ¼ small red onion
- 1 medium-large cucumber cold, peeled and seeded only if needed
- ¼ medium cantaloupe or other ripe summer melon, cold, seeded and removed from the rind
- flaky sea salt
- ½ lemon squeezed
- extra virgin olive oil for drizzling
- fresh mint torn
- 2 ounces feta cheese sliced or crumbled
Instructions
- Use a mandoline or sharp knife to slice the onion as thin as possible.
- Place in a strainer and run under cold water for about 30 seconds. Drain, then add to a medium-large bowl.
- Thinly slice the cucumber and add it to the bowl. Slice the cantaloupe, but not as thin as the cucumber, and add to the bowl.
- Season with salt, then squeeze lemon juice all over. Drizzle generously with olive oil, then toss well to combine. Top with torn mint leaves and feta. Serve immediately.
Notes
- To avoid a strong onion flavor, don't skip slicing the red onions very thin and rinsing them. Cold water softens their harsh bite and keeps them from overpowering.
- Serve this salad immediately after making it, since the melons will release moisture over time and dilute the flavors.
- If making ahead for summer picnics, prep everything except the dressing and herbs, then store ingredients separately in an airtight container.
- Serve chilled in a small bowl or spread out on a shallow serving dish for a pretty presentation.
Nutrition
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Hi Nicole! This is such a unique, creative recipe!! Love a refreshing melon and cucumber salad for the summer! Great photos too! 🙂 I'm pinning this recipe right now!
Thanks Alia!! I don't want melon/cucumber season to end!
It's been far too long since I've had cantaloupe. The color is so pretty next to the cucumber, feta, and red onion.
I bet it would be fantastic with mango in place of the cantaloupe! I hope you guys are staying safe in Tampa... actually, I hope you aren't actually in Tampa (or the keys) at the moment. If you need to come north, you always have a place to stay in Brigantine 😉