My herb garden that started so tiny and inconspicuous has now exploded. Overflowing the bricks that used to so easily encircle those cute little seedlings. So, I've gone on a search for recipes that use the abundance of herbs in my life.
And I'm offering free herbs to anyone who wants to come by and clip a fragrant bouquet! We just tried a new recipe, Minty Cucumber and Cantaloupe Salad. Fruity and refreshing, we served it as a side dish with supper, but I would love it all by itself for lunch, too.
- 1 large ripe cantaloupe
- 4 medium cucumbers (or 2 large ones)
- 1/2 tsp. salt
- 8 oz feta cheese, cubed or crumbled
- About a dozen medium-sized mint leaves, very finely chopped
- For the Honey-Lime Dressing:
- 1/4 cup olive oil
- 2 tbsp. white wine vinegar
- Juice of one lime
- 2 tbsp. honey
- Salt and pepper to taste
Cut the cantaloupe in half and scoop out the seeds. With a melon baller, carve out as many balls as you can get out of your cantaloupe. Chop the cucumbers in thin, quartered slices. Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes. (Keep the juice for smoothies!)
Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint. Place all salad dressing ingredients in a lidded jar and shake vigorously. Pour on the salad, toss gently, and serve cold.