Melon & Cucumber Salad with a Zingy Twist
This Melon & Cucumber Salad is a refreshing mix of Korean melon, crisp cucumber, mint, and pomegranate—tossed in a light, tangy-sweet dressing made with apple cider vinegar, sugar, and olive oil. A splash of yuzu ponzu adds optional umami depth. It’s vibrant, hydrating, and perfect for summer.
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.