Cucumber Melon Recipe

Prepare the melon

If using whole melon, cut it in half, remove seeds (if any), and slice away rind. Cut flesh into 1/2-inch cubes until you have about 2 cups. Transfer to a medium mixing bowl.

Prepare the cucumber

Trim both ends of the English cucumber. If skin is waxy, peel in alternating strips; if thin-skinned, leave peel on. Slice cucumber lengthwise if preferred and remove large seeds with a spoon, then cut into 1/4-inch half-moons or matchstick pieces. Add to the bowl with the melon.

Chiffonade the mint

Stack the mint leaves, roll tightly, then slice across the roll into thin ribbons (chiffonade). Reserve a few whole leaves for garnish if desired. Add the chiffonade to the bowl with melon and cucumber.

Make the dressing

In a small bowl or jar combine 2 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until honey dissolves and dressing is emulsified.

Toss and adjust

Pour the dressing over the melon, cucumber, and mint. Gently toss with a rubber spatula or salad servers until evenly coated. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a squeeze more lime if needed.

Chill briefly

Cover the bowl and refrigerate for 15–30 minutes to let flavors meld. This also firms the fruit slightly for a refreshing texture.

Serve

Transfer to a serving bowl or individual plates. Sprinkle optional crumbled feta and toasted pumpkin seeds over the top if using. Garnish with reserved whole mint leaves.

To toast pepitas: heat a small dry skillet over medium heat. Add 2 tablespoons pumpkin seeds and toast, shaking the pan, until fragrant and slightly browned, 2–3 minutes. Remove from heat and cool. Sprinkle over salad just before serving. If using feta, crumble it over the salad and gently toss once.