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

Melon & Cucumber Salad with Feta, Poppyseed Dressing & Mint

A light, no-cook summer salad that looks fancy but takes less than 10 minutes to make. Sweet melon, crisp cucumber, salty feta, and fresh mint come together with a lemony poppyseed dressing for the ultimate refreshing bite.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 as a side
Course: lunch, Salad
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

For the Salad:
  • 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
For the Poppyseed Dressing:
  • 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

Method
 

  1. Make the Dressing: In a small bowl or jar, whisk together olive oil, honey (or maple syrup), Dijon mustard, and lemon juice. Stir in poppy seeds and a pinch of sea salt. Taste and adjust to your liking.
  2. Prep the Ribbons: Use a sharp vegetable peeler or mandoline to shave the cucumber and melon into thin ribbons. For melon, cut into wedges, remove the rind, and peel from the flat side. Blot gently with paper towels if overly wet.
  3. Assemble the Salad: Layer the cucumber and melon ribbons gently in a bowl or on a platter. Drizzle with poppyseed dressing. Top with crumbled feta, torn mint leaves, and a pinch of flaky salt. Serve immediately.

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