Friday, June 29, 2018

Herbs Gone Wild - Mint

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.

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