Cucumber Melon Salad

Cucumber Melon Mint Salad

Prep Time15 minutes
Active Time0 minutes
Total Time15 minutes
Course: brunch, lunch, sides
Cuisine: American, Mediterranean
Keyword: basil, cucumber, easy, feta, melon, mint, no-cook, salad, salads
Yield: 6 people


  • Y Peeler
  • Cutting Board
  • Chef's Knife
  • Bread/Slicer Knife


  • 10 oz cantaloupe, watermelon or honeydew melon peeled
  • 2 medium english cucumbers
  • 1 c feta cheese crumbled
  • 1/2 c mint leaves roughly chopped
  • 1/2 c basil leaves chiffonade
  • 2 tbsp olive oil extra virgin
  • tt salt and pepper


  • If using cantaloupe or honeydew for salad, cut melon in half. If using a watermelon cut a 3-4 inch section thick slab of fruit. With a sharp knife, slice the melon into long thin ribbons. Place melon ribbons into a large mixing bowl. Set aside
  • Using a mandolin or a sharp vegetable peeler, carefully peel cucumber into thin ribbons as well, turning the sides to avoid the seeded portion at the center. Set aside as well
  • Add cucumber ribbons, mint, basil and feta to mixing bowl with melon and gently fold to combine. Drizzle with olive oil and season with salt and pepper. Serve immediately on a chilled platter.


 This quick salad requires minimal time in the kitchen and is super refreshing. Use the fresh leafy herbs you have on hand to make this salad shine. 

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