It’s Time to Put Cantaloupe in Your Greek Salad

When it’s too hot to cook, there’s nothing I love more than a chilled Greek salad. The crisp cucumber and juicy tomatoes are refreshing and hydrating, while the salty cheese and olives help replenish lost electrolytes. But when tomatoes aren’t quite at the peak of their season, I like to sub in cantaloupe. The orange flesh is firm, juicy, and sweet, making for a balanced salad that’s even more refreshing than the original—especially when served super cold.

The key to this salad is a knockout melon. A perfectly ripe cantaloupe can be life-changing, while a subpar one will be bland and even dry. You want one that’s heavy for its size and deeply perfumed. Look for a beige or cream-colored exterior, and stay away from any melons that are tinged with green, which are likely to be less sweet. Once your cantaloupe is secured, remove the rind and cut it into 1/2-inch-thick slabs—slim pieces of melon have more surface area for soaking up dressing.

If there was ever a time to use a high-quality olive oil, this is it. Because cantaloupes are so mild in flavor, a fruity olive oil won’t be overpowered, meaning you’ll really get to taste it. In fact, a full-flavored oil helps bring out the melon’s sweetness, especially when paired with a generous pinch of salt. Besides olive oil, the salad is dressed with red wine vinegar, a touch of honey, and a sprinkle of dried oregano. Rather than tossing the salad with the dressing in a deep bowl, I like to assemble and serve it on a shallow, wide serving plate. First, lay out the melon slices, then add slices of cucumber, red onion, briny olives, and big crumbles of feta cheese, followed by finely chopped parsley. Finish by drizzling the dressing over the top—since the salad is so shallow, there’s no tossing necessary.

This salad is most refreshing when served cold. If I can remember, I like to store the whole cantaloupe in the fridge overnight beforehand so it can chill all the way through. Then, once the salad is assembled (dressing and all), I’ll let it sit in the fridge for about 30 minutes before putting it on the table. This salad doesn’t need much to bulk it out into a summery lunch or dinner. I like to serve mine alongside a fillet of cod or a simple pasta. But on nights when it’s just too hot to cook, some charcuterie and a baguette are all that’s required.

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Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.