Preparation time: 10 mnCooking time: Total time: 10 mn For: 2-3 people Ingredients ½ very ripe melon 1 small cucumber 75g of feta a few sprigs of fresh mint a drizzle of good olive oil salt, pepper Instructions Rinse the cucumber thoroughly, keeping the skin on. Remove the seeds from the ½ melon and the cucumber, then cut them into small cubes. The simplest technique for dicing melon is to first slice it lengthwise, then cut it into chunks, and finally cut the pieces into small cubes. Drain the feta and cut it into small cubes. Chop the fresh mint (I personally use a lot of it!!!) . Place all the cubes in a salad bowl. Drizzle with olive oil. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to eat.

 

During a break during a long and hot day of filming ( a great project that I will tell you about when we get back ), we talked about summer salads. 

One of the cameramen told us about his mom's favorite recipe for summer lunches: melon and cucumber salad. Melon, cucumber, feta, mint: just 4 ingredients that I immediately noted in a corner of my head.

 For the dressing, it was clear nothing other than a drizzle of good, well-flavored olive oil. A super simple, super fresh and healthy recipe that I rushed to test and adopt. 

We are a little surprised by the cucumber-melon combination that we are not used to combining but it is really fresh and delicious. The melon and cucumber salad is likely to become the hit when you return from the beach!

Preparation time: 10 mnCooking time: Total time: 10 mn

For: 2-3 people

 

Ingredients

½ very ripe melon

1 small cucumber

75g of feta

a few sprigs of fresh mint

a drizzle of good olive oil

salt, pepper

Instructions

Rinse the cucumber thoroughly, keeping the skin on. Remove the seeds from the ½ melon and the cucumber, then cut them into small cubes. The simplest technique for dicing melon is to first slice it lengthwise, then cut it into chunks, and finally cut the pieces into small cubes.

Drain the feta and cut it into small cubes. Chop the fresh mint (I personally use a lot of it!!!) .

Place all the cubes in a salad bowl. Drizzle with olive oil. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to eat.