Cucumber-Cantaloupe Salad
This recipe is featured in our July 2019 Food +Entertaining Article, A Modern Fête.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Plate
- Refrigerator
Ingredients
- 1 medium red onion, halved and thinly sliced lengthwise
- ½ cup red wine vinegar
- 1 small red beet, thinly sliced
- 3 tablespoons sugar
- 1 teaspoon fine sea salt
- 2 tablespoons fresh lime juice
- 3 tablespoons honey
- ¼ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 1 cucumber, very thinly sliced
- 1 ripe cantaloupe, peeled, seeded and cut lengthwise into thin wedges
- ½ cup crumbled feta
- ¼ cup fresh mint leaves
- ¼ teaspoon flaky sea salt (like Maldon)
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