Name: Melon & Cucumber Salad with Feta, Poppyseed Dressing & Mint
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cucumber (English or Persian, seedless); 1 cup cantaloupe or honeydew melon (sliced into ribbons); ½ cup crumbled feta; 1 tbsp fresh mint leaves (torn); Flaky salt (to finish); 2 tbsp olive oil; 2 tsp honey or maple syrup; 1 tsp Dijon mustard; 2 tsp lemon juice; ½ tsp poppy seeds; Pinch of sea salt

The no-cook summer salad that looks like art, but takes less time than brewing iced tea.

Salad with melon and cucumber, topped with mint leaves on a white plate

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Some days are meant for slow sips of iced water, open windows, and food that cools you down just by looking at it.

This is that food.

This is the kind of dish I make when I want to feel like I’m at a fancy outdoor lunch, but without turning on the stove, pulling out a pan, or doing anything more complicated than whisking a quick dressing in a jar. When the weather is hot and I’m craving something light, clean, and vibrant, I reach for melon, cucumber, and feta.

And just like that, this salad happens.

It’s almost too simple. You use a vegetable peeler to make silky ribbons out of cucumber and cantaloupe (or honeydew – go with what you’ve got or love most), drizzle them with a quick lemony poppyseed dressing, then finish it with crumbled feta and torn mint. That’s it. But somehow it feels a little fancy every time. The ribbons naturally curl into beautiful shapes, and they hold onto that creamy-sweet dressing in the loveliest way.

Every bite is a little juicy, a little tangy, a little salty, a little sweet. It’s just… the perfect thing when you want something special but can’t be bothered with more than five minutes in the kitchen.

Let me tell you how this salad became a summer staple in my kitchen – and why it should absolutely become one in yours too.

Why I Love Ribbon Salads So Much

If you have followed me for a while, you know my love for ribbons. And if you have not, here are a couple of my favorites:

Burrata Salad with Melon and Prosciutto

Zucchini Ribbon Salad with Lemon and Burrata

I used to think salads needed to be piled high with lots of chopped vegetables, crunchy add-ins, and a zillion ingredients to be worth it. But lately, I’ve been drawn to the kind of salad that’s more about balance than bulk.

Ribbon salads do that beautifully. They look elegant without even trying – and they’re surprisingly practical. The ribbons hold onto dressing better than big wedges or chunks, and they give each bite this silky, satisfying texture that’s so easy to love.

With this salad, the combination of melon and cucumber creates this almost spa-like freshness. It’s soothing. Cooling. And the feta adds just enough creamy salt to ground it all. The mint wakes everything up. And the poppyseed dressing? It’s like a tiny exclamation point on top. A little tangy, a little sweet, just enough richness from the olive oil to pull everything together.

If I’m feeling extra, I’ll serve this on a chilled platter. But truthfully, it often ends up right in a big shallow bowl with some sparkling water on the side – and that’s more than enough.

A Note on Ingredients

You don’t need anything complicated here, but using ripe, high-quality produce makes a difference. This salad is all about texture and freshness, so let me walk you through a few ingredient tips that might help:

Cucumber
I usually go with English cucumbers or the little Persian ones. They’re practically seedless and have that super thin skin, which means you don’t have to peel anything. They’re crisp without being watery. Perfect for shaving into long, wide ribbons.

Melon
Cantaloupe and honeydew both work beautifully here. Or mix them. I often go with cantaloupe just because I love the contrast in color next to the green cucumber. Whichever you use, make sure it’s ripe – melons should smell fragrant and feel heavy for their size. If you’re not getting much scent from them, they’re probably underripe.

Feta
Use good feta the kind that comes in a block, packed in brine. It’s creamier and less crumbly than the pre-packaged stuff. I just crumble it with my hands right before serving. If you can’t find it, good quality pre-crumbled Feta works in a pinch. If you’re not into feta, a mild goat cheese or ricotta could work too.

Mint
Fresh mint makes this salad feel extra refreshing. Tear the leaves right before serving so they don’t bruise. If you don’t have mint, a bit of fresh basil or even dill could work, but mint is what gives this that cooling, almost spa-vibe I love so much.

The Dressing
This is my go-to poppyseed dressing when I want something a little creamy without using dairy. Olive oil, lemon juice, honey, mustard, and poppy seeds. That’s it. You can use maple syrup instead of honey if you’re vegan. I keep it really simple, but you could always add a splash of vinegar or a bit of zest if you want to punch it up.

When to Serve this Melon and Cucumber Salad

Honestly, this is the salad I make when I want to impress people without doing a thing. It shows up at nearly every summer picnic, outdoor brunch, and impromptu girls’ lunch in my backyard. But here are a few specific moments where it really shines:

Picnic or potluck – It holds up well for a few hours, especially if you pack the dressing separately and drizzle it on just before serving.
Dinner party starter – Serve this on a wide platter and let everyone take their own portion. It looks like it took way more effort than it did.
Lazy lunch at home – Honestly, this is me most of the time. A pile of ribboned melon and cucumber, a chunk of sourdough on the side, and iced tea nearby. Done.
Post-yoga or spa day meal – It’s light, hydrating, and nourishing. If you’re trying to eat something fresh that still feels like a treat, this is it.

Behind the Scenes: The First Time I Made This

The first time I threw this salad together, it was one of those “I don’t feel like cooking, but I want something pretty” moments. I had a cucumber, half a cantaloupe, and a block of feta. I was this close to just slicing them up and calling it a day – but then I reached for the vegetable peeler.

So, I started shaving ribbons, and it was instantly more fun. The melon peeled into delicate curves, and the cucumber practically folded into itself. It looked like something I’d seen in a cookbook, but without the hours of prep. That’s when I knew: this would be a regular in my kitchen!

The best part? My friend stopped by while I was making it. She asked what I was cooking, and I just pointed to the plate. Her exact words were, “Wait, did you just make that? Like, right now?”

Yes. Yes, I did.

Tips for Perfect Melon & Cucumber Ribbons

Just a few little tricks I’ve learned along the way:

Use a sharp vegetable peeler or mandoline. The thinner the ribbons, the better they drape and soak up the dressing.
Cut melon into wedges first. Then shave ribbons from the flat side – it’s much easier than trying to peel from a round surface.
Blot excess moisture. Sometimes the ribbons are a little too juicy. Just gently pat them with a paper towel before dressing so everything clings properly.
Don’t overdress. The ribbons are delicate, so start with less dressing and add more only if needed. It’s easy to overwhelm the balance.
Layer instead of tossing. This isn’t your typical “toss everything in a bowl” salad. Layer the ribbons gently, then drizzle, sprinkle, and finish.

Beyond the Basics: How to Really Make It Yours

Once you’ve made this salad once, it kind of unlocks something. You realize how endlessly customizable it is. I think that’s part of the fun – each time I make it, it’s a little different depending on what’s in the fridge, what herbs are looking good, or what mood I’m in.

If I want something a little more savory, I’ll lean into the feta and sometimes even add a handful of thinly shaved red onion. For something extra juicy and colorful, I’ll throw in watermelon or even peaches. And when I want a touch of spice, I’ll stir a tiny bit of fresh grated ginger or a pinch of Aleppo pepper into the dressing.

And don’t be afraid to play with textures. Sometimes I’ll add toasted sesame seeds or crushed pistachios for crunch. A few edible flowers? Why not. It’s the kind of dish that can be elegant or playful depending on how you plate it. That flexibility is part of what makes it so rewarding to return to again and again.

Kitchen Tools That Make It Even Easier

You truly don’t need anything fancy – but if you’re the kind of person who likes your tools to do half the work for you (hi, same), here’s what I use:

A Y-peeler: The best for wide, even ribbons of cucumber and melon. (Find my favorite here)
Mandoline slicer: If you’re confident and careful, this makes extra-thin slices that are gorgeous.
A glass jar with a lid: I make the dressing right in the jar, shake it up, and store leftovers in the same container.
Shallow serving bowls or platters: Because this salad looks best when it’s gently layered, not piled up in a deep bowl.

I know we all accumulate kitchen gadgets we don’t use, but these? These are genuinely helpful for making recipes like this even more seamless.

Let’s Talk About Leftovers

This salad is best the day it’s made, but if you’ve got leftovers, don’t toss them out! I usually keep them in a shallow container so they don’t get too squished. The feta might soften the melon and cucumber a little, but honestly? It still tastes great. If anything, the flavors get a little more blended.

Sometimes I’ll toss the leftovers with some cooked orzo or couscous the next day for a quick lunch. It turns into a sort of ribbon-pasta situation that’s weirdly wonderful.