Refreshing Cucumber Melon Salad for Summer

Cucumber Melon Salad with Fig & Honey Vinaigrette

PHOTO: Courtesy of Lauren O'Connor |

Summer nights are meant for al fresco meals. This cucumber melon salad can offer a refreshing, satisfying end to your day. With crisp, cool cucumber, summer sweet cantaloupe, mozzarella and a sprinkling of pesto, it’s a delicious way to beat the heat.

Cucumber and melon are two of my favorite summer staples. Why? Because I can enjoy cucumber in salads, smoothies, a crudite or simply alone. And cantaloupe in particular has a mild, refreshing sweetness that is perfect for any time I need a little something cooling to eat (and it’s an ingredient you can incorporate into smoothies, too). They’re great alone and amazing together! And when you dress ’em up in a salad like this, you’ve got one dynamic combo!

A Versatile Salad for a Versatile Meal

A melon salad doesn’t have to be simply sweet, it can have a bit of savory, too. This one is simple to make and honestly can be versatile with a change-up in cheese (try feta) and nut/seed combo (lightly salted pumpkin or sunflower seeds can be fun). Make your own homemade vegan pesto — it has few ingredients; and you can make it in a cinch. Or swap out the pesto for fresh chopped basil. As far as the dressing, anything with a bit of tang will do. But this Fig & Honey Balsamic Vinaigrette is pretty darn good.

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Serve it up with crunchy croutons or lightly grilled toast and enjoy it with your protein of choice. Seared Ahi would be a delightful, but a simple hard boiled egg will do, too!

Here’s the recipe! Enjoy!

Cucumber Melon Salad with Fig & Honey Vinaigrette

For the Salad:

1 medium cucumber, sliced

2 cups chopped cantaloupe

4 oz of Mozzarella cheese, sliced

¼ cup fresh fennel, finely chopped

2 Tablespoons mixed nuts (such as walnuts, cashews & almonds)

1 Tablespoon of pesto


  1. Layer cucumber and cantaloupe onto a serving platter.
  2. Distribute cheese, and nuts and pesto on top.

For the dressing:

2 Tablespoons olive oil

1 Tablespoon aged Fig Balsamic Vinegar*  

½ teaspoon honey

Sea salt to taste

Whisk all ingredients together. Drizzle dressing over prepared salad.

*If you don’t have Fig Balsamic Vinegar: In a high speed blender add combine 2 dried figs with ⅓ – ½  cup balsamic vinegar and puree until smooth. Or simply use Balsamic and add chopped figs to the salad.

This article first appeared on Nutri Savvy Health.