Melon and Cucumber Salad


Serves 4

We made a version of this salad for our last farm dinner and it was a big hit!

One melon from your box (any kind)

1/2 of an onion, sliced as thin as you can

3 small cucumbers

Red wine vinegar

1 Tablespoon mint, finely chopped

1 Tablespoon basil or parsley, finely chopped

A pinch of salt

pecorino or another salty cheese of your choice (optional), shaved

Freshly ground black pepper


Put your thinly sliced onion in a small bowl and add about 3 Tablespoons red wine vinegar.  I sometimes add a pinch of sugar, especially if your onion isn’t a red onion.  Let sit at room temperature for 20 minutes or so.  Slice the rind off of your melon and cut the whole thing into bite sized chunks.  Slice your cucumbers on the diagonal.  Put both the melon and cucumbers in a large serving bowl, sprinkle with a small amount of salt, and mix gently.  Drizzle a bit more red wine vinegar over the melons and cucumbers.  Sprinkle with the herbs, a bit of olive oil, and some freshly ground black pepper.  Top with the shaved cheese and pickled onions.

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