Description

This Cantaloupe and Cucumber Salad with Basil & Feta is a refreshing summer sensation that combines juicy cantaloupe, crisp cucumbers, and creamy feta cheese with fragrant fresh basil. Ready in just 5 minutes, this light and flavorful salad is perfect for hot days, picnics, and casual entertaining. The sweet cantaloupe beautifully balances with tangy feta and a simple olive oil and balsamic vinegar dressing.

Ingredients

– 1 small ripe cantaloupe, peeled and cubed (about 3 cups)

– 2 large English cucumbers, halved lengthwise and sliced (about 3 cups)

– 1 cup crumbled feta cheese

– 1/2 cup fresh basil leaves, roughly torn

– 1/4 red onion, thinly sliced

– 3 tablespoons extra virgin olive oil

– 2 tablespoons balsamic vinegar

– 1 tablespoon fresh lemon juice

– 1/2 teaspoon sea salt

– 1/4 teaspoon freshly cracked black pepper

– Fresh basil leaves for garnish (optional)

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Instructions

1. – Cut the cantaloupe in half, remove seeds, peel, and cube into bite-sized pieces. Transfer to a large serving bowl.

2. – Slice the English cucumbers lengthwise, then cut into half-moons. Add to the bowl with cantaloupe.

3. – Thinly slice the red onion and add to the bowl.

4. – In a small bowl, whisk together olive oil, balsamic vinegar, and fresh lemon juice. Season with sea salt and black pepper.

5. – Pour the dressing over the cantaloupe and cucumber mixture.

6. – Gently fold in the crumbled feta cheese and torn fresh basil leaves, being careful not to break up the feta too much.

7. – Taste and adjust seasoning as needed. Add more salt, pepper, or lemon juice to preference.

8. – Transfer to serving bowls or a large platter. Garnish with additional fresh basil leaves if desired.

9. – Serve immediately and enjoy while the salad is fresh and crisp.

Notes

For best results, use a ripe but not overripe cantaloupe that yields slightly to gentle pressure. English cucumbers have fewer seeds and a thinner skin, making them ideal for this salad, but regular cucumbers work too. Prepare the salad close to serving time to keep ingredients crisp. If making ahead, store the dressing separately and toss just before serving. This salad pairs beautifully with grilled chicken, fish, or lamb. For extra protein, add grilled shrimp or chickpeas. Mint can be substituted for basil for a different flavor profile. Store leftovers in an airtight container in the refrigerator for up to 2 days, though the salad is best enjoyed fresh.

Prep Time: 15
Category: Snacks & Desserts
Method: No-Cook
Cuisine: Mediterranean