Cucumber Melon Salad
As cucumbers and cantaloupe are both from the melon family, the crops ripen simultaneously. By combining the two in salads such as this one, you end up with a satisfying side that’s cooling and delicious. Pair with grilled meats, fish, or a zucchini frittata. This recipe was developed for and featured on My Cortona Blog.
Cucumber Melon Salad
Serves 4
Dressing
¼ cup (60 milliliters) olive oil
1 tablespoon (15 milliliters) white balsamic or champagne vinegar
¼ teaspoon (1.25 milliliters) ground coriander
1/8 teaspoon (.63 milliliters) each salt, pepper, chili powder
Salad
2 cups (500 milliliters) peeled and cubed English cucumber
2 cups (500 milliliters) peeled and cubed cantaloupe
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped and toasted pistachios
Directions
Combine all dressing ingredients in a small jar and shake well. The dressing will keep for up to 3 days in the refrigerator.
Place cucumber, melon, and mint in a bowl. Toss with dressing. Taste, adjusting vinegar, salt, and chili powder if you want a more pronounced flavor. Sprinkle with pistachios and serve.
Sally develops recipes and writes blog posts for My Cortona Blog on the local real estate agency, Cortona International’s website. My Cortona Blog, written and coordinated by Rebecca Ghezzi, is a central information hub for Cortona lovers worldwide, keeping absent friends in touch with the happenings in town and providing valuable resources for residents. It showcases profiles of the many interesting people who live and visit Cortona, tips for travel, and upcoming events.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
