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Cucumber and Melon Salad


¼ cup raw pistachios
½ jalapeño or Flaming Fresno chile, thinly sliced (seeded for less spice)
2 tablespoons white wine vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Sea salt
Freshly ground pepper
1 Painted Serpent cucumber, scrubbed clean and thinly sliced
¼ medium ripe Goddess or Galia melon, rind removed
5 ounces feta cheese, crumbled
½ cup basil leaves


  1. Preheat the oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 7–9 minutes. Let cool, then finely chop 2 tablespoons of the pistachios.
  2. Leave the remaining nuts whole; set aside.
    Whisk chopped pistachios, chile, vinegar, and honey in a small bowl. Gradually stream in oil, whisking constantly until emulsified; generously season dressing with salt and pepper.
  3. Using a mandoline, shave cucumber and melon lengthwise (or thinly slice with a knife). Place in a large bowl. Add feta to the bowl along with basil and reserved pistachios; drizzle dressing over and toss gently. Season with salt and pepper.