Melon Cucumber Medley Recipe
Melon Cucumber Medley Recipe photo by Taste of Home
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Melon Cucumber Medley Recipe

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A light lemony dressing complements a beautiful mixture of melons and sliced cucumbers from Edie DeSpain of Logan, Utah. "This delightful summer salad is especially good served at a brunch or luncheon," she adds.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 1/2 cup canola oil
  • 1/4 cup lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Dash pepper
  • 6 cups melon balls or cubes (cantaloupe, honeydew and/or watermelon)
  • 3 medium cucumbers, thinly sliced
  • Lettuce leaves, optional

Nutritional Facts

3/4 cup: 119 calories, 9g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein.


  1. In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, salt and pepper; shake until sugar is dissolved.
  2. In a bowl, combine melon and cucumbers; drizzle with dressing. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired. Yield: 12 servings.
Originally published as Melon Cucumber Medley in Quick Cooking September/October 1999, p10

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germanycook User ID: 6411056 88136
Reviewed Jan. 3, 2012

"Although this looks like it wouldn't taste like much, it was so fresh! I only used watermelon balls, and we could it eat the day after."

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