This Cantaloupe and Cucumber salad is perfect for a meal on a hot summer day. It is light, refreshing, and water-rich.


1 cantaloupe halved and seeded.

1 large cucumber, halved.

2 ounces of crumbly feta cheese

2 tablespoons olive oil

juice of one lemon

pinch of salt

10 basil leaves coarsely chopped.


Create as many balls from the cantaloupe as possible using a melon baller. Add them to a large bowl.

If the cucumber has large seeds, use the melon baller or a spoon to scrape them out. Cut the cucumber into thin half-moons and add to the melons.

Combine the olive oil, lemon juice, and salt in a small bowl and whisk.

Add the vinaigrette to the fruit and toss to combine. Top with the crumbled feta and basil leaves.


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