Cucumber Melon Salad

4
Servings
30m
Prep Time
1m
Cook Time
31m
Ready In


"Recipe source: Sift Magazine (Spring 2017)"

Original recipe yields 4 servings
OK
  • FOR PICKLE
  • FOR SALAD

Nutritional

  • Serving Size: 1 (360.3 g)
  • Calories 179
  • Total Fat - 4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 10.4 mg
  • Sodium - 208.5 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 8.4 g
  • Protein - 7.6 g
  • Calcium - 207.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.4 mg

TO MAKE THE PICKLE


Step 1

Combine the sugar and vinegar in a heatproof bowl and microwave for one minute and then stir to dissolve the sugar. Pour over the sliced onion and then season with salt and pepper; cover and refrigerate for at least 20 minutes or until ready to use.

TO MAKE THE SALAD


Step 2

Thinly slice the cucumber lengthwise into ribbons. Drain the pickled onions. Combine the pickled onions, cucumber ribbons, melon balls and feta in a large bowl. Drizzle with olive oil and toss. Sprinkle with flaky sea slat just before serving.

Tips & Variations


No special items needed.

Related

KATO BABY

What a lovely recipe. Quick and easy to make with excellent results. We loved it. All the flavors and textures blended beautifully together creating a special treat. I had feta on mine, (Greek - cow and sheep) the hubby did not, he doesn't know what he is missing. Which just means more for me... not complaining here... Thanks for sharing another winner Ellie. Made for What's on the Menu tag game.

review by:
(8 Apr 2021)

ForeverMama

A refreshing, natural, vibrant salad that not only is it pretty but delicious! Perfect for Spring/Summer entertaining and a great starter that will get the attention of your guests. We loved the flavors and I would highly recommend using imported feta, as it goes so well here. I found that a milder olive oil pares best as opposed to an extra virgin olive oil. Thank you, ellie, for sharing. Made it for Billboard Tag.

review by:
(7 May 2020)