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Cantaloupe Cucumber Salad

Posted by Courtney Schupp | July 10, 2020

Prep time: 15 minutes | Cooking time: 0 minutes | Servings: 5


  • 1 medium cantaloupe
  • 1 large cucumber
  • 2 tablespoons olive oil
  • Juice of 1 lemon (or 2 tablespoons lemon juice)
  • 1 teaspoon dried basil
  • ¼ cup feta cheese

Live Well Tips

  • Try different herbs and spices if you do not have basil. Fresh mint from a garden would add great flavor.
  • Cantaloupe is full of vitamin C, which is great for your immune system. Watermelon also works great instead of cantaloupe!
  • Olive oil is a great source of healthy fats, but you could also try using avocado oil or sunflower oil.


  1. Wash hands with soap and water.
  2. Cut cantaloupe in half. Remove and discard all skin. Use a large spoon to scoop out and discard the seeds.
  3. Chop cantaloupe into bite-sized pieces.
  4. Wash cucumber under cool running water and slice into thin round pieces.
  5. Combine cantaloupe and cucumbers in a large bowl.
  6. In a separate bowl, whisk together the olive oil, lemon juice, and basil. Pour this over the cantaloupe and cucumbers and mix together.
  7. Crumble feta cheese on top and serve.

Cook Together! Making Cantaloupe Cucumber Salad with Kids

This recipe is a fun way to combine a fruit and a vegetable. Kids can try different flavors mixed together this way. You can also offer a few different spices and let the kids decide what they think tastes best.

Easy Tasks

  • Gather ingredients and equipment.
  • Wash fresh foods, drain, and pat dry.

Intermediate Tasks

  • Measure and place olive oil, lemon juice, and basil in the bowl.
  • Mix ingredients together.
  • Crumble feta cheese on top.

Difficult Tasks

  • Scoop out seeds from cantaloupe.

Nutrition Facts

Serving size 1 cups: Calories–114; Protein–2g; Carbohydrate–11g; Total Fat–7g; Saturated Fat–2g; Cholesterol–18mg; Fiber–1.5g; Sodium–88mg; Vitamin C–51%; Vitamin A–22%; Iron–4%; Calcium–5%; Vitamin D–0%; Vitamin K–12%

Adapted from, Utah SNAP-Ed