{"id":5542,"date":"2025-12-17T20:30:47","date_gmt":"2025-12-17T20:30:47","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/cucumber-melon-salad\/"},"modified":"2025-12-17T20:30:47","modified_gmt":"2025-12-17T20:30:47","slug":"cucumber-melon-salad","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=5542","title":{"rendered":"Cucumber Melon Salad"},"content":{"rendered":"

<\/p>\n

\n

Cucumber Melon Salad<\/h2>\n

\t\t<\/p>\n

\n

\n
    \n
  • 10 oz cantaloupe, watermelon or honeydew melon (peeled)<\/li>\n
  • 2 medium english cucumbers<\/li>\n
  • 1 c feta cheese (crumbled)<\/li>\n
  • 1\/2 c mint leaves (roughly chopped)<\/li>\n
  • 1\/2 c basil leaves (chiffonade)<\/li>\n
  • 2 tbsp olive oil (extra virgin)<\/li>\n
  • tt salt and pepper<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. \n

      If using cantaloupe or honeydew for salad, cut melon in half. If using a watermelon cut a 3-4 inch section thick slab of fruit. With a sharp knife, slice the melon into long thin ribbons. Place melon ribbons into a large mixing bowl. Set aside<\/p>\n<\/li>\n

    2. \n

      Using a mandolin or a sharp vegetable peeler, carefully peel cucumber into thin ribbons as well, turning the sides to avoid the seeded portion at the center. Set aside as well <\/p>\n<\/li>\n

    3. \n

      Add cucumber ribbons, mint, basil and feta to mixing bowl with melon and gently fold to combine. Drizzle with olive oil and season with salt and pepper. Serve immediately on a chilled platter.<\/p>\n<\/li>\n<\/ol><\/div>\n

      \n

      \u00a0This quick salad requires minimal time in the kitchen and is super refreshing. Use the fresh leafy herbs you have on hand to make this salad shine.\u00a0<\/p>\n<\/p><\/div>\n<\/div>\n

      \t\t<\/p>\n

      Pin It<\/h1>\n

      \t\t\t\t\t\t\t\t\t\t\"\"
      \n\t\t\t\t\t\t\t\t\t\t\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      Cucumber Melon Salad 10 oz cantaloupe, watermelon or honeydew melon (peeled) 2 medium english cucumbers 1 c feta cheese (crumbled) 1\/2 c mint leaves (roughly chopped) 1\/2 c basil leaves (chiffonade) 2 tbsp olive oil (extra virgin) tt salt and pepper If using cantaloupe or honeydew for salad, cut melon in half. If using a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-5542","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t