CUCUMBER-CANTALOUPE SALAD
8 servings
For the quick-pickled onions: Prepare the pickled onions:
1 medium red onion, halved and
thinly sliced lengthwise Add sliced onions to a nonreactive
metal bowl. Combine ¾ cup water,
vinegar, beet, sugar and salt in a small
saucepan and bring to a boil over
medium heat; stir until salt and sugar
are dissolved. Pour brine over onions
and allow to stand at room tempera-
ture until cooled. Recipe makes 1 cup
pickled onions. Refrigerate any left-
overs for up to two weeks.
½ cup red wine vinegar
1 small red beet, thinly sliced
3 tablespoons sugar
1 teaspoon fine sea salt
For the salad:
2 tablespoons fresh lime juice
3 tablespoons honey
¼ teaspoon smoked paprika
½ teaspoon fine sea salt
1 cucumber, very thinly sliced
Prepare the salad:
In a medium bowl, whisk together the
lime juice, honey, smoked paprika and
½ teaspoon of fine sea salt. Add the
cucumber slices (you can use English
cucumbers if you like) and toss to coat.
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)
To serve, arrange cantaloupe slices
on a platter or eight individual plates.
Place cucumbers in clusters around
the cantaloupe and nestle in slivers of
pickled onions. Top with feta and mint
leaves, and garnish with flaky sea salt.
Recipe from Whole Foods Market
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