Need a summer side that even the kids will like? Try crunchy, fruity Cucumber Melon Salad. It’s vegan and gluten-free too.
Total Solar Eclipse 2017
We just got back from visiting friends in Brevard, North Carolina. They live atop a mountain near the Dupont State Forest and were in the “zone of totality” for the solar eclipse.
I didn’t think there would be much difference being in the zone and being at 90% or so. Boy, was I wrong! Watching the eclipse and seeing the corona and all of the colors was an incredible experience. It may have been the most amazing thing I’ve ever seen.
One minute, we were looking (through approved eclipse glasses, of course) at a crescent shape, then it seemed as though something snapped into place and, instantly, the image was perfectly round and the corona was visible. It was so exciting, we may all become eclipse chasers! The fact that we had the theme song from 2001: A Space Odyssey playing at the optimal time may have enhanced our experience.
Making Cucumber Melon Salad
While we were gone, a Crenshaw melon and hothouse cucumber sat at home. As soon as we walked in the door, we smelled the melon and knew we needed to eat it immediately. The CompostMaster started defrosting some chicken and I went to work making this salad. The soft melon and the crunchy cucumber with a citrusy dressing made a perfect combination!
I highly recommend allowing the salad to sit for half an hour or so before you eat it. This will soften the onions and keep them from overpowering the other flavors.
Cucumber Melon Salad
- 1 lime
- 1 medium melon honeydew, cantaloupe, Crenshaw, canary, etc., cut into rounds with a melon baller
- 1 12-inch English or hothouse cucumber, sliced
- 1/4 cup finely chopped sweet onion like Vidalia
- 1/3 cup white balsamic vinegar see note
- 2 garlic cloves finely minced
- kosher salt
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil see note
Zest the lime, then juice it.
In a large bowl, mix together melon balls, cucumber, onion, and lime zest.
Measure out balsamic vinegar in a 1- or 2-cup measuring cup with a pouring spout. Add lime juice, garlic cloves, salt, and pepper. Whisk until well combined. Continue to whisk and drizzle in olive oil in a steady stream.
Pour dressing over melon mixture and toss to coat. Let sit for 30 minutes or so at room temperature or refrigerate until serving time.
Any type of melon (or a combination) may be used. I used a Crenshaw melon.
If you have some flavored white balsamic vinegar or extra virgin olive oil, use it. My balsamic was coconut flavored and my olive oil was blood orange flavored. Color-wise a white vinegar will work best, but taste-wise, it really doesn't matter.