Melon Cucumber Salad with Lime Mint Honey Vinagrette

 Who  Knew???

• Cantaloupe derives its name from the town of Cantalupo, Italy, where cantaloupe seeds arrived from Armenia and were planted in the Papal Gardens in the 16th century.
• It has plenty of relatives! Cantaloupe is a member of a vine-crop family known as Cucurbitaceae, which includes other melons, squash, cucumbers, pumpkins, and gourds.
• Its past is mysterious. No one seems able to pinpoint exactly where cantaloupe first showed up. Some historians trace the origins of the muskmelon to Biblical times in Egypt and Greece. Others point to Persia. We can thank Christopher Columbus for bringing along some muskmelon seeds on his voyage to the Americas, spreading cantaloupe cultivation to our side of the pond.
• Low-calorie goodness! An average-sized cantaloupe contains just 100 calories. Who knew something so sweet could be good for you?
• Cantaloupe tells you when they’re ripe. The vine will naturally slip from the fruit when it’s harvest time.
• Cantaloupe is the most popular melon in the United States!
• Full of nutrients. Cantaloupe is packed with Vitamin A and antioxidants such as beta-carotene, lutein, zeaxanthin, and cryptoxanthin. That means protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers.

Melon Cucumber Salad with Feta Crumbles and Mint Honey Lime Vinaigrette 

Cook's Notes: A refreshing flavorful side that pairs well with seafood, a grilled meal, and a glass of white wine. The inspiration for this recipe comes from Real Simple Magazine July 2018 and serves two to four.
Salad Ingredients:

• 4 cups cubed cantaloupe
• 1 English large cucumber, sliced
• 1/3 cup red onion, diced
• Feta Mediterranean Crumbles
• Fine sea salt
• Optional toppings: Sunflower seeds, toasted pecans
• Snipped pieces of fresh mint or basil

Lime Honey Mint Vinaigrette Ingredients:

• 2 tablespoons each good quality white balsamic and lime juice
• 1 teaspoon grated lime zest
• 1 minced garlic clove
• 1-2 teaspoon honey
• 1/4 teaspoon Dijon mustard
• 1/4 cup olive oil 

Directions:

• Place cucumber slices on a double-lined paper towel. Sprinkle with sea salt, roll up and refrigerate for 30 minutes.
• Make the dressing in a blender and pour it into a covered jar with a screw top. Set aside.
• In a bowl mix cantaloupe cubes with cucumbers, red onions, and mint.
• Place fruit mixture on a serving platter or individually plate. Top with feta crumbles and nuts if using.
• Drizzle vinaigrette over the top of the fruit mixture.