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Melon and Cucumber Salad with Black Pepper and Mint

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photo: Christina Mitchell

photo: Christina Mitchell

After flipping through Vegetable Literacy and admiring the beautiful pictures, I chose Melon and Cucumber Salad with Black Pepper and Mint because it sounded unique and simple.  I had never tasted that flavor combination before, but according to Madison, “melons and cucumbers are closely related, and both are good with mint and pepper, so their joint appearance in this salad shouldn’t be all that surprising.”  The recipe was written very casually, so I made some slight adjustments.  Actually, most of us in the (Cook)Book Club didn’t follow the recipes exactly, and everything was delicious. Find out about the next cookbook here.

Melon and Cucumber Salad with Black Pepper and Mint

This is my version of the salad, adapted from Vegetable Literacy.

Half a cantaloupe, cubed

Half a honeydew melon, cubed

3 Persian Cucumbers, sliced

Zest and juice from a lemon

Handful of mint leaves, chopped

Mix everything together, drizzle a couple tablespoons of olive oil and sprinkle some salt and pepper on top.  Mix again, then let all of the flavors get to know each other in the refrigerator for about an hour. Simple, right?

Christina Mitchell

Christina Mitchell

Christina is the founder of East Bay Dish. Her writing has also been featured in East Bay Express, Berkeleyside, Oakland Magazine and Edible East Bay.
Christina Mitchell

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