Cucumber and Cantaloupe Salad

Photo: Michael Kahn

By Margi Lenga Kahn


  • 4 medium cucumbers, peeled, seeded   and cut into 1-inch pieces (about 1½  cups)
  • 1½ tsp. coarse kosher salt
  • 1 large garlic clove, halved
  • 2 large cantaloupes, peeled and seeded and cut into 1-inch chunks
  • 1/3 c. tightly-packed cup mint leaves, randomly torn
  • 2 tbsp. finely snipped chives
  • 2-3 tbsp. white balsamic vinegar, plus   more as needed  
  • 1/3 c. extra-virgin olive oil, plus more to taste
  • Freshly ground black pepper to taste
  • ¼ to ½ teaspoon of sugar, if needed to sweeten the melon 
  • 8 oz. crumbled ricotta salata or feta cheese


1. Place chopped cucumbers into a large colander. Sprinkle with salt and let sit for 15 minutes. Turn cucumber into a clean towel and gently squeeze to soak up moisture.

2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, chives, vinegar and 2-3 tablespoons of oil. Toss in ricotta salata or feta cheese, and season to taste with more oil vinegar, salt and pepper, as needed; serve immediately.

Makes 10-12 servings.