Cantaloupe Cucumber Salad
makes 4 servings
2 Tbsp. lemon juice
¼ tsp. Za’atar, plus more for finishing
2 Tbsp. extra-virgin olive oil
½ local cantaloupe, skinned, seeds removed, wedged, and sliced into chunks on a bias
1 local cucumber, quartered lengthwise and sliced into chunks on a bias
½ jalapeño, seeds removed, thinly sliced on a bias
½ cup torn fresh mint, plus more for finishing
Kosher salt
Mix the lemon juice, salt, and ¼ teaspoon Za’atar in a large bowl. Stream in olive oil and whisk to create a smooth blend. Add cantaloupe, cucumber, and jalapeno and toss gently to coat. Add mint and season with salt to taste. To serve, place on a platter and sprinkle with additional Za’atar and torn mint.
This salad can also be served on top of plain Greek yogurt (or non-dairy Greek-style yogurt) for an additional layer of flavor and textural contrast. The recipe also works well with honeydew and watermelon.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
