Cantaloupe and Cucumber Salad with Fresh Zaatar
Written by: Christina Dauer, MPH, RD, LD/N, CDE
Prep Time: 20 minutes
Makes: 8 servings
This colorful salad is a perfect blend of sweet and savory, using fresh herbs to make zaatar, a Middle Eastern seasoning. Check out your local farmer’s market for fresh cantaloupe, which is in season in North Carolina from the end of June through August. The best way to pick a cantaloupe is by smell. The fruit should have a sweet, slightly musky scent. It should also feel heavy for its size and the rind will resemble raised netting. Cantaloupe is an excellent source of vitamin C and vitamin A.
5 tablespoons extra-virgin olive oil, divided
2 tablespoons toasted sesame seeds, divided
1 tablespoon ground sumac
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
¼ teaspoon salt
½ English cucumber or 4 small Persian cucumbers, thinly sliced
2 tablespoons freshly squeezed lime juice, about 1 lime
1 medium cantaloupe (about 4 pounds), seeded and cut into 8 wedges
1 cup coarsely crumbled feta cheese
1. Combine 4 tablespoons oil, 1 tablespoon sesame seeds, sumac, oregano, thyme and salt in a small bowl.
2. Toss cucumber with the remaining 1 tablespoon oil and lime juice in a medium bowl. Arrange cantaloupe and the cucumber on a serving platter and drizzle with any liquid remaining in the bowl. Top with feta, the dressing and the remaining 1 tablespoon sesame seeds.
*To make ahead: hold at room temperature for up to 2 hours or refrigerate for up to 8 hours
Serving Size: 1 ¼ cup
Calories: 169, Fat: 14g, Protein: 4g, Carbohydrates: 8g, Fiber: 1g, Sodium: 377mg