Food & Cooking Recipes Appetizers Melon and Cucumber Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 27, 2020 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Prep Time: 20 mins Total Time: 20 mins Servings: 6 Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey. Serve over ice for a delicious summertime treat. Ingredients ½ each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into ¼-inch slices ½ English cucumber, peeled and thinly sliced Flaky sea salt, such as Maldon, and freshly ground pepper Extra-virgin olive oil Fresh mint leaves, for serving Directions Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint. Rate it Print