Melon and Cucumber Salad with Black Pepper and Mint

I was inspired to make this salad after eating native melons from the Santa Domingo Pueblo that were both cucumber-like and melon-like. 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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Halve and seed the melon, then slice into sections. Cut the flesh away from the skin, then cut into bite-size chunks. Chop the cucumbers without peeling them. Put the melon and cucumber in a salad bowl.

Step 2

Stir together the mint, lemon zest and juice, pepper, and ¼ teaspoon salt in a small bowl, then whisk in the oil. Taste and adjust the seasoning if needed.

Step 3

Toss the melon and cucumber with the dressing. Chill for 1 hour or longer. Grind pepper over the top and finish with mint sprigs.

Step 4

With Goat Cheese: Crumble over mild fresh goat or goat feta cheese, especially if you use watermelon for your melon.

Step 5

With Lovage: If lovage leaves are still tender use them with the mint, or on their own.