Armenian Cucumber & Melon Salad
Armenian Cucumber & Melon Salad
About this Recipe
A traditional Armenian salad recipe mixes long fuzzy Armenian cucumbers with onions, herbs, and a simple vinaigrette. Level it up with melons, and a little feta if you’re inclined.
The Benefits
Armenian cucumbers are high in heart-healthy potassium and the antioxidants vitamins A, C and K(shown to help fight disease, slow aging and maintaining bone health). Eat the cucumber’s skin — it’s a good source of fiber.
Ingredients
4 SERVES
- 1 (400 g) Armenian cucumber, peeled and deseeded, or Use Persian or Japanese cucumbers
- 1/2 small round melon such as cantaloupe or honeydew, deseeded
- 1/8 to 1/4 red onion, to taste, slivered
- 1 Tbsp (15 ml) red wine vinegar
- 1 tsp honey
- Salt
- Freshly ground black pepper
- 1 Tbsp (15 ml) olive oil
- 2 oz (60 g) feta, diced or crumbled (optional)
- 1½ tsp fresh thyme or 1/2 tsp dried thyme
Directions
-
Step 1
Cut the cucumber into a large dice (about ½- to 3/4-inch). Put the diced cucumber in a large bowl. Remove the rind of the melon and cut into a large dice; add the melon to the bowl. Add the slivered onions and toss. Set aside. -
Step 2
Whisk together the red wine vinegar, honey, a pinch of salt, and two or three grinds of black pepper until the salt is dissolved. Whisk in the olive oil to combine. Adjust seasoning to taste (if using feta, keep in mind that it’s salty). -
Step 3
Pour the dressing over the salad and toss to combine. Add the feta, if using, and gently toss to combine. Sprinkle the thyme over the salad and serve with grilled vegetables, green salads, other vegetable salads
About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
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