A bright summer salad.
Making a bright beautiful salad doesn’t take a lot of expertise. And this salad from our friends at Whole Foods Markets certainly puts a beautiful salad on the plate.
Impress your friends with this Cucumber Cantaloupe salad. Most of the ingredients you’ll already have at home like fresh lime juice, honey and salt. Pick up some mint leaves, crumbled feta, a red beet,red onion and a cucumber and you’re good to go.
One of the tricks to making your dishes look attractive and plate well is to pay attention to the way you cut, slice or prepare the fruits and vegetables.
Consistency in size.
For this salad you will want to slice the cucumber extremely thin. This can be done with a mandolin, by hand or if you’re super careful maybe a peeler of some sort.
Make sure the cantaloupe wedges are similar in size. Similar consistency in size means consistency in flavor. You always want to make sure that you’re cutting your fruits and vegetables as equal in size as possible. Pickled onions may be a little hard to find already prepared at the store but this recipe shows you how to make them yourself and refrigerate them for up to two weeks and use them for other things.
I love pickled anything. Pickled eggs, pickled beets, pickled onions and heck, pickles. Give this beautiful salad a try when you’re looking for a fresh delicious salad to serve to friends and family. I am sure they will want the recipe also.
Cucumber-Cantaloupe Salad
Ingredients
Quick-Pickled Onions
- 1 medium red onion halved and thinly sliced lengthwise
- ½ cup red wine vinegar
- 1 small red beet thinly sliced
- 3 tablespoons sugar
- 1 teaspoon fine sea salt
Salad
- 2 tablespoons fresh lime juice
- 3 tablespoons honey
- ¼ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 1 English cucumber very thinly sliced
- 1 ripe cantaloupe peeled, seeded and cut lengthwise into thin wedges
- ½ cup crumbled feta
- ¼ cup fresh mint leaves
- ¼ teaspoon flaky sea salt like Maldon
Instructions
Method:
- For the pickled onions, add sliced onions to a nonreactive metal bowl. Combine ¾ cup water, vinegar, beet, sugar and salt in a small saucepan and bring to a boil over medium heat; stir until salt and sugar are dissolved. Pour brine over onions and allow to stand at room temperature until cooled. Recipe makes 1 cup pickled onions. Refrigerate any leftovers for up to two weeks.
- In a medium bowl, whisk together the lime juice, honey, smoked paprika and ½ teaspoon of fine sea salt. Add the cucumber slices and toss to coat.
- To serve, arrange cantaloupe slices on a platter or eight individual plates. Place cucumbers in clusters around the cantaloupe and nestle in slivers of pickled onions. Top with feta and mint leaves, and garnish with flaky sea salt.
Notes
Your Notes
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