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Melon & Cucumber Salad
recipe
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London
Melon & Cucumber Salad
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
A refreshing and satisfying summer salad featuring honeydew melon, cucumbers, jalapeño, mint, and pistachios, with optional pickled onions and various cheese options. Perfectly sweet, spicy, and crunchy, this salad is dairy-free, gluten-free, and vegetarian-friendly.
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You Need

  • 1/2 a large honeydew melon
  • 2-3 Persian cucumbers
  • 1 jalapeno pepper
  • a healthy forkful of pickled onions (optional)
  • 50g toasted and roughly chopped pistachios
  • a good pinch of salt
  • zest and juice of a lime (more to taste)
  • 1-2 tbsp olive oil

  • Optional Extras / Variations

    • feta
    • burrata
    • manouri
    • grilled haloumi
    • any melon variety that you love

    • How To

    1. Cut your melon into bite-sized pieces and place in a medium-sized bowl.
    2. Slice cucumbers into wedges on a 45-degree angle or in rounds if preferred. Add to the melon.
    3. Thinly slice the jalapeño and taste for heat. Adjust the amount added based on spiciness.
    4. Add pickled onions, most of the mint leaves, and pistachios, reserving some for garnish.
    5. Sprinkle with sea salt, zest the lime over the salad, squeeze the juice, and add olive oil. Mix everything together.
    6. Transfer to a shallow serving plate, taste for seasoning and adjust if necessary. Garnish with remaining pistachios and mint leaves and serve.