Cool and Crunchy Melon-Cucumber Salad
We believe summer’s succulent produce needs little help from us — but we see no harm in combining our favorites into one next-level dish. This summer, add cucumber to a melon salad to make it extra-crisp.
We’ve done this salad two ways. For a finger-food-style treat, cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks. We also tossed them as a salad, dressed with yuzu juice (available at Asian supermarkets and specialty stores), though it’s equally out-of-this-world with lime or lemon juice.
1/2 cup watermelon cubes or balls
1/2 cup cantaloupe cubes or balls
1/2 cup sliced cucumber
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon yuzu juice (or 1 teaspoon lime or lemon juice)
Salt and pepper
1. To make one serving, combine watermelon and cantaloupe cubes or balls with cucumber. Drizzle with olive oil and yuzu juice (or lime or lemon juice). Season with salt and pepper; stir to combine. Garnish with basil leaves.
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