Translation

I wasn’t going to post this recipe because it is so similar to my Mediterranean Watermelon Salad. But since it’s the end of the summer, it’s kind of our last opportunity to get locally grown cantaloupe and cucumbers, I figured why not stretch out summer a little bit longer and make a Cantaloupe Cucumber and Feta Salad?

I wasn’t sure how this recipe would turn out, to be honest, but I’m glad I did. It’s so different and it makes a refreshing, light side dish for a heavier meal or it is perfect by itself as a light lunch or dinner (this is what I did).

Of course, it helps that I managed to pick out the perfect cantaloupe.  Any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the Farmer’s Market taught me how to tell which melons were ripe and which ones weren’t and I’m getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!)

Ingredients:
Cantaloupe, seeded and cut into pieces
1 red onion, diced
1 seedless cucumber, peeled and diced
1 heirloom tomato, diced (I used a green/yellow heirloom tomato)
4 oz feta cheese
1 lime, juiced
Salt and pepper to taste

Directions:
Put cantaloupe, cucumber, and tomato into a bowl. Add in feta. Squeeze lime and toss. Add salt and pepper to taste.

This recipe was shared on Fit and Fabulous Fridays.