This sweet and tangy salad was a recent kitchen synchronicity: I happily realized I had all the necessary ingredients already on site. While it's very good exactly as written, this recipe can also serve as a general flavor guide, with room for negotiation on amounts and ingredients.
My maternal grandfather used to salt cantaloupe and watermelon, so generously that it seemed gross to me as a child. But I suppose I understand now. The salt and feta here blend so well with the sweet melons.
Cucumber, Melon, and Watermelon Salad
Source: https://cooking.nytimes.com/recipes/1015022-cucumber-melon-and-watermelon-salad
Serves 4
4 c mixed diced watermelon, honeydew and cantaloupe (or use just one type)
2 c diced cucumber, seeds removed (not necessary on English cucumbers)
salt to taste
1 teas lemon or lime zest
2 T freshly squeezed lemon or lime juice
1-2 teas chopped fresh mint
1 oz feta cheese, crumbled
2 T extra virgin olive oil
1/4-1/2 teas Aleppo or Turkish red pepper, or chili powder (to taste) or 1 serrano chile, minced (optional, and those of you who know me will not be surprised to know that I've never added the heat)
Place all the ingredients in a large bowl. Mix gently together just before serving.
This is best just after mixing but leftovers can sit for a day in the fridge.