Welcome to double thyme's inaugural post! Grace and I are both so excited about this new project and we can't wait to share our cooking and baking adventures with you- starting with this first recipe.
I decided to start this whole thing off with a recipe that seemed to kind of exemplify what this blog is all about- simple, seasonal, vegetarian food. We have been eating a lot of salads around my house this summer, and not just the kind that center around leafy greens.
To me, there are a few elements that every good salad has to have: it should be a little sweet, a little salty, and it has to have that crunchy factor. In this case, the sweet comes from the cantaloupe, the salty from the feta cheese, and the crunchy from the cucumbers and the sunflower seeds. Tossed with a very simple vinaigrette, this salad is perfect for a picnic, a party, or as a great side dish to any summery entree!
With this post as with all of our posts in the future, we would love your feedback! So hit us up with some comments or questions- we want to hear from you!
Melon Cucumber Salad
Makes about 4 cups
- half of a small cantaloupe
- 1 cucumber
- 3 ounces of feta cheese, crumbled
- 6 large basil leaves
- small handful of mint
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup sunflower seeds
- kosher salt
Cut both the cantaloupe and the cucumber into 1/2 inch chunks.
Chiffonade the basil and the mint: stack the leaves on top of each other, roll them up tightly into a little cigarette, and then slice vertically across the roll. This makes pretty little ribbons!
In a small bowl, whisk the oil and vinegar until combined.
In a medium-sized bowl, combine the cantaloupe, cucumber, feta, herbs, and sunflower seeds. Drizzle the oil and and vinegar mixture over top and toss to combine. Add salt and pepper to taste (and be generous!)
adapted from food52