This salad is the result of a combination of leftovers, garden produce and a market stop. It all started when my aunt emailed me, raving about a peach and tomato salad with the suggestion that I give something like this a try for my blog. It sounded delicious. I had just returned from the farmers' market with a musk melon, I had cucumbers and thyme in the garden and leftover corn in the refrigerator. A recipe was born. The recipe my aunt had sent me from Southern Living included a honey vinaigrette that sounded like the perfect way to bring this salad together.
Melon, Cucumber and Corn Salad
By Inspired by the Seasons, Dressing from Southern Living
To make the dressing:
- 1/2 c canola oil
- 1/3 c white balsamic vinegar
- 2 T honey
- 2 tsp minced shallot
- 1/4 tsp each kosher salt and fresh ground pepper
Combine ingredients in a lidded container and shake to combine.
For the salad:
- 1 medium sized cucumber, peeled and seeded cut into half circles (about 3/4 c)
- 2 c cantaloupe or musk melon cut into bite sized pieces
- 1 c cooked corn (about one ear)
- 1/3 c feta cheese, crumbled
- 1 tsp fresh thyme leaves
Combine all ingredients into a medium sized bowl and toss to combine. Pour 2 tablespoons of the dressing and stir together. Check taste and add more dressing if needed. Chill in refrigerator for one hour before serving. Leftover dressing can be stored in the refrigerator for up to a week.
Serves 4 people, this can easily be doubled for a bigger crowd.