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Food

Cucumber, Cantaloupe & Blood Orange Salad with Feta & Mint

“This salad is all about texture. There’s juicy melon, crunchy cucumber and the soft tang of the blood orange — and always mint! I’m a big fan of the freshness mint adds here.” – Rosie Daykin

Ingredients


Serves 46

Dressing

  • 1 tbsp red wine vinegar
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp olive oil

Salad

  • 1/2 large cantaloupe, peeled, seeds removed, and cut into 1/2″ slices
  • 2 blood oranges, zested and then peeled and cut into 1/2″ segments
  • 1 small English cucumber, cut into 2″ chunks on random diagonals
  • 3 to 4 radishes, thinly sliced
  • 1 handful fresh mint leaves, roughly torn
  • 1/2 tsp chili flakes
  • 1/4 cup crumbled feta cheese
  • 1 handful fresh basil leaves, roughly torn (a mix of red and green basil is lovely)

Directions

Make Dressing

  1. In small bowl, whisk together vinegar, sugar, salt and pepper. Continue to whisk while you slowly add olive oil.

Make Salad

  1. Place cantaloupe slices randomly on large serving platter. Add orange segments, cucumber pieces and radish slices, again placing randomly across platter to create a pleasing balance to the eye. Sprinkle with torn mint leaves, chili flakes and feta cheese.
  2. Drizzle salad with dressing and top with torn basil and orange zest to serve.

Source

Recipe from The Side Gardener by Rosie Daykin. ©2024 Rosie Daykin. Photographs by Andrew Montgomery. Published by Appetite an imprint of Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

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