MELON, CUCUMBER AND TOMATO SALAD
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 2h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
- Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
- Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams
MELON, CUCUMBER AND CHERRY TOMATO SALAD
This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
- Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
- Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.
CHILLED MELON, CUCUMBER AND MINT SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
CUCUMBER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
MELON AND CUCUMBER SALAD
Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey. Serve over ice for a delicious summertime treat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 5
Steps:
- Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.
MELON-CUCUMBER SALAD
Try these fruits of summer dressed with a sweet-and-sour dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers.
- Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg
TOMATO & MELON SALAD
A lovely light starter that is superhealthy and all of your five-a-day in one bowl!
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
CUCUMBER MELON SALAD
This colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. -Edie Farm, Farmington, New Mexico
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.
Nutrition Facts : Calories 159 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SUMMERTIME TOMATO-MELON SALAD
Looking for a savory summer salad? The combination of tomatoes, cantaloupe, avocado and greens sings with freshness and health.-Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion., In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind., In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.
Nutrition Facts : Calories 165 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 323mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
TOMATO CUCUMBER SALAD WITH MINT
This is a refreshing summer salad. Perfect for a picnic or barbeque. I usually serve it with a spicy flank steak and potatoes.
Provided by TOOS64
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
- Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 11.4 g, Fat 4.8 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 394.7 mg, Sugar 6.6 g
TOMATO CUCUMBER SALAD
A simple, refreshing salad that accompanies any type of food.
Provided by Sowmya
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.
Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 3.2 g
STRAWBERRY, CUCUMBER AND MELON SALAD
Number Of Ingredients 0
Steps:
- Combine the onion, strawberries, cucumber, cantaloupe and dill in a large bowl. Season with salt and pepper and toss to combine. Let stand until the cucumber is juicy, about 10 minutes.Add the spinach and vinaigrette to the bowl, season with salt and pepper, and toss to coat.Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 69
COOL AND CRUNCHY MELON-CUCUMBER SALAD
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks. We also tossed them as a salad, dressed with yuzu juice (available at Asian supermarkets and specialty stores), though it's equally out-of-this-world with lime or lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- To make one serving, combine watermelon and cantaloupe cubes or balls with cucumber. Drizzle with olive oil and yuzu juice (or lime or lemon juice). Season with salt and pepper; stir to combine. Garnish with basil leaves.
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