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Cucumber & Melon Salad with Mint

The following recipe is from the September 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Caroline Russock]

While tomatoes and peaches aren't worth bothering with during the cooler months, cucumbers and melons fare much better. This Cucumber & Melon Salad with Mint from Lynne Rossetto Kasper's and Sally Swift's The Splendid Table's How to Eat Weekends is a sweet way to ease into fall without going cold turkey on the summery produce.

It's a delicate salad that lets the cool, crispness of the cucumbers and sweet juiciness of the melon really shine through. Instead of overpowering the fruit with a harsh acid such as vinegar or lemon juice, a few tablespoons of wine does the trick here, keeping everything light and bright. To finish, the salad is topped with crumbles of young sheep cheese. If you're looking for something punchy, opt for a salty ricotta salata; if you prefer to keep this salad mild, a creamy sheep feta works like a charm.

Adapted from The Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved

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