Cucumber Melon Salad with Honey-Lime Dressing
Cucumber Melon Salad is everything you want in a summer side salad! The juicy cantaloupe and crisp cucumber create the cooling base, while salty feta crumbles, fresh herbs, and homemade dressing add delicious contrast and complexity. It’s an effortless, yet seemingly elevated salad – perfect for those warmer months.
Drizzled with a zesty honey-lime dressing, this cantaloupe cucumber salad offers a vibrant balance of sweet, savory, and tangy flavor. I also love the fact it only takes 15 minutes or less to make from scratch – ideal for serving with grilled meats or enjoying it as part of a brunch platter. Even better, it’s naturally gluten-free and endlessly customizable!
If you love cantaloupe melon salad recipes, be sure to try my Cantaloupe Avocado Raspberry Salad and Burrata Melon Strawberry Salad too!
What is cantaloupe and cucumber salad?
Cantaloupe Cucumber Salad is a light, refreshing dish made for warm weather and easy entertaining. It features juicy cantaloupe and crisp cucumber, tossed with crumbly feta, fresh mint and basil, and a zesty homemade honey-lime dressing. The ingredients come together for a vibrant balance of sweet, savory, and tangy flavors in every bite.
To get the most out of this salad, chop the ingredients into small, uniform pieces – this way, every forkful is packed with a little bit of everything, creating the ultimate flavor experience.
It’s a crowd-pleasing side dish that’s perfect for picnics, summer cookouts, or relaxing backyard weekends. Best of all, it comes together in just minutes and pairs effortlessly with a wide range of mains. It’s one of those salads that goes with everything!
Ingredients needed to make Cucumber Melon Salad
- Honey-lime dressing: This sweet and zingy dressing consists of honey, lime juice, olive oil, and kosher salt.
- Cantaloupe: Cut into uniform-sized cubes with seeds and rind removed. You can use store-bought cantaloupe cubes instead for added convenience.
- Cucumber: I like to use English or Hot House cucumber for this cantaloupe melon salad. I leave the skin on since it isn’t overly waxy or thick and provides additional crunch. That said, feel free to peel your cucumber, if you prefer.
- Fresh herbs: The chopped mint and basil leaves are cooling and refreshing – perfect for a summer salad. They also look stunning in the salad. Make sure to reserve a few mint leaves to garnish this cucumber melon salad.
- Feta cheese: Use small feta crumbles so that you get a bite in every forkful! The creamy and slightly salty flavor of feta pairs beautifully with the honey-lime dressing and sweet cantaloupe.
How do you make Cantaloupe Cucumber Mint Salad
Make the dressing:
- Whisk the salad dressing ingredients in a small bowl and set it aside.
Make the salad:
- Combine the cantaloupe, cucumbers, fresh herbs (except for tiny mint leaves), and 1/4 cup of feta cheese crumbles in a large bowl or large serving platter.
Garnish and serve:
- Pour the dressing over the assembled salad and gently toss to incorporate the dressing.
- Sprinkle the top of the salad with the remaining crumbled feta and garnish with a few tiny mint leaves for a pretty presentation.
- Serve immediately or allow the salad to chill while you prepare other aspects of your meal.
Serving
This cantaloupe cucumber salad is meant to be served as a refreshing side dish to your main meal.
For savory pairings, consider enjoying this cucumber melon salad with Honey Sriracha Salmon, Lemon Basil Chicken Kebabs, 2-Ingredient Crock Pot Pork Verde, Mint Lamb Burgers, or grilled shrimp.
For sweet pairings, like brunch spreads or lighter desserts, pair this cantaloupe salad with Puff Pastry Cardamon Orange Twists, Apple Cinnamon Muffins, Lemon Yogurt Parfait, or Apple Fritter Bites.
This salad would also be a lovely addition to other party appetizers, like this Panna Cotta Basil Appetizer Recipe, Baked Lemon Pistachio Brie, and Pineapple Prosciutto Crostini.
Sandy’s tips and substitutions:
- Storage: Store any leftover cucumber melon salad in an airtight container in the fridge for up to 3 days.
- Melon: While cantaloupe is my go-to choice of melon for this salad, watermelon or honeydew would be just as delicious.
- Salad add-ins: Salads can be so versatile, allowing you to mix and swap an array of delicious add-ins. Feel free to get creative and experiment with chopped nuts, such as pistachios, pickled onions for a little tangy bite, or quinoa and arugula to add extra bulk.
- Dressing: I love this easy honey-lime dressing and how it instantly elevates this simple salad. It complements the natural sweetness of the cantaloupe while the citrus cuts through the richness of the feta. For a savory version, mix in ½ minced garlic clove. For a tangy bite, add a splash of white wine vinegar or apple cider vinegar that will stand up to the creamy feta. For a spicy-sweet option, add a pinch of chili flakes or a small amount of minced jalapeño for a kick that contrasts with the sweet cantaloupe.
- Dairy-free: Swap the feta cheese for a vegan alternative.
- Vegan-friendly: In addition to swapping out the feta cheese, use maple syrup instead of honey for the dressing.
- Double the recipe: Make a double batch of this salad when serving a larger crowd – perfect for those larger family gatherings over summer!
- Uniform size matters: Cut the cantaloupe and cucumber into evenly sized, bite-sized pieces. It makes the salad look more appealing and ensures every bite includes a perfect mix of flavors and textures.
- How to pick a cantaloupe: Look for a golden, beige rind and smell it for a strong, sweet, fruity aroma. It should also feel heavy for its size, which means it’s juicy.
More fruit-forward summer salads you may want to try:
- Homemade Fruit Salad Recipe
- Cantaloupe Avocado Raspberry Salad
- Fruit Salad with Poppyseed Dressing
- Summer Fruit Caprese Salad
- Watermelon Avocado Salad
Get the Recipe:
Cucumber Melon Salad with Honey-Lime Dressing
Ingredients
For The Honey-Lime Dressing
- 2 Tbsp honey
- 2 Tbsp lime juice
- 2 Tbsp extra virgin olive oil
- pinch of Kosher salt
For The Cantaloupe Salad
- 2 cantaloupe, cut into cubes
- 1 English or Hot House cucumber, cubed (about 2 cups of cubed cucumbers)
- ⅓ cup mint leaves, chopped (plus a few tiny leaves for garnish)
- ⅓ cup basil leaves, chopped
- ½ cup mint leaves, chopped
- ½ cup crumbled feta cheese, small pieces, divided
Instructions
- Make the Dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside.
- Make the Salad: In a large bowl or large serving platter, combine the cantaloupe, cucumbers, fresh herbs (leave out a few tiny mints leaves), and 1/4 cup feta pieces.
- To Serve: Pour the dressing over the salad and gently toss together to incorporate the dressing.
- Sprinkle the top with the remaining feta cheese crumbles and garnish with a few tiny mint leaves and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
