Are you craving fresh and juicy salads but are looking for something off the beaten track? My cucumber-melon salad has not one lettuce leaf in the mix; rather, it’s packed with three different types of melons, plus cucumber and feta cheese. Think of this salad as the cousin of the Greek chopped salad. This tastes great on its own, or you can serve it on the side with your favourite grilled meats.
Juice of 2-3 limes
¼ cup olive oil
1 teaspoon sea salt
1 medium English cucumber, halved, and cut into ribbons
1 cup honeydew melon, cubed
1 cup cantaloupe, cubed
1 cup watermelon, cubed
½ cup cilantro, roughly chopped
½ cup mint leaves, roughly chopped
½ cup crumbled feta cheese
Salt and pepper to taste
Gently toss until combined.
Place all of the ingredients into a bowl.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.