Cucumber, Melon and Watermelon Salad

Toss all the other ingredients together first and then add the watermelon at the very end to preserve its crisp, fresh appearance.

This is a cool (literally) recipe to showcase summer fruits on a hot day. I made it with yellow watermelon, local cantaloupe, garden cukes and backyard lemons for the juice/zest. I opted out of the feta. It is refreshing and addicting!

A lovely summer salad. Lacking mint, I used lots of its kissin' cousin, fresh basil. I also diverged from the recipe by serving it on top of a mixture of baby kale and other salad greens.

This was outstanding! Made it for a picnic with honeydew and cantaloupe and Persian cukes. Substituted Tajin for Aleppo/chili pepper; skipped the olive oil. Everyone added their own French feta to taste. It's a keeper.

Very refreshing, and pretty. Next time I might add some minced serrano pepper.

Wonderful summer salad. For added crunch could add slivered almonds, but I prefer texture without. Had some pickled red onions left over, so I tossed them into salad, adding a bit of tang. I dont think the olive oil is necessary. Eat this quickly before the salt pulls too much liquid out of the melon and cucumbers!

Very good, used basil instead of mint. Be sparing with the olive oil.

I just put this together... Very easy and nice. My melon and watermelon were not quite ripe enough... But when all the flavors come together it's quite yummy. I used lemon olive oil and that gave it a little richness too. I will make this again. It would be good for a starter.

Really delicious. I've made this kind of melon and feta salad before- but the addition of the cucumbers really helps balance the favors with a neutral savory respite from the sweet and tang...opted for the addition of thin sliced jalapeño which was just the right pop of spice. I will definitely make this again!

I made this purely to use some of the million green cucumbers I have, and boy what a lovely surprise. THIS TASTES LIKE A COCKTAIL. In all the best ways. But it’s a salad. And you can eat it for breakfast. I used only watermelon, don’t skip the mint.

Toss all the other ingredients together first and then add the watermelon at the very end to preserve its crisp, fresh appearance.

Tried this last night with what I had on hand - replaced the watermelon with pineapple and used Armenian Cucumbers in place of the standard garden variety of cucs. End result was a very nice looking and great tasting salad that was very refreshing. Definitely going to make this again. :)