When the heat kicks in, you want a salad that’s as refreshing as it is flavorful—and this Melon & Cucumber Salad with a Zingy Twist delivers on every front. It brings together sweet Korean melon, crisp cucumber, fresh mint, and juicy pomegranate seeds in a vibrant medley of textures and colors. But what really ties it all together is the tangy-sweet dressing made with apple cider vinegar, a touch of sugar, a splash of olive oil, and an optional drizzle of yuzu ponzu for that crave-worthy umami brightness.
This isn’t your average fruit salad—it’s a bold, balanced side that works just as well at a picnic or BBQ as it does on a dinner table. The sweetness of the melon and pomegranate plays beautifully against the acidity of the vinegar, while the mint adds an herbaceous pop that keeps every bite interesting. It’s light, cooling, and naturally vegan—perfect for hot days when the last thing you want to do is cook.
Whether you’re looking for a healthy summer salad, a no-lettuce side dish, or just a creative way to use seasonal fruit, this one checks all the boxes. Bright, juicy, and totally unexpected.
Melon & Cucumber Salad with a Zingy Twist
Ingredients
- 1 Korean melon AKA chamoe peeled and thinly sliced (feel free to substitute any crunchy summer melon)
- 10 Persian cucumbers thinly sliced
- 1 cup pomegranate arils
- 5 sprigs of mint leaves separated and cut in a Chiffonade
- 1 small shallot thinly sliced
Dressing
- 1/3 cup apple cider vinegar
- 3 tbsp sugar
- 1.5 tsp salt
- 1/4 cup olive oil
- splash yuzu ponzu (optional)
- Maldon salt
- freshly cracked pepper
Instructions
- In a microwave safe bowl, heat the apple cider vinegar in the microwave for 20 seconds. Dissolve sugar and salt in the hot vinegar and set aside to cool for 2 minutes. Whisk in olive oil and a splash of yuzu ponzu.
- In a large salad bowl, toss together sliced Korean melon, Persian cucumbers, pomegranate, mint and shallot. Pour dressing over the salad and toss well. Sprinkle with Maldon salt and freshly cracked pepper and serve.