• Liz Shumpes

    Wife, mom, realtor, lover of red wine and all things dark chocolate!
    Enjoying life one meal at a time!

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Cucumber Melon Salad with Lime, Mint and Feta

It’s summertime, and that means salads!  All kinds of salads!  What I love about this particular salad is the sweet, tangy and salty combo. You can use one melon or mix several different melons together. Tonight, I happened to have a watermelon and honeydew that needed to be used, and since I have a huge pot of mint growing outside, I decided to make this cucumber melon salad I saw from the NY Times.  Lime and mint go together beautifully, and the saltiness of feta cheese made this salad a winner!  This is a great salad for those of you lucky enough to have a garden full of cucumbers!  You can also dice everything a bit smaller and serve as a salsa. 🙂


Cucumber Melon Salad with Lime, Mint and Feta


  • 4 cups cubed melon (watermelon, honeydew, cantaloupe)
  • 2 cups diced cucumber, seeded
  • 2 tablespoons fresh mint, sliced thin
  • ½ to 1 serrano chile, minced (optional)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • feta cheese (to taste)


Combine everything in a large bowl and toss before serving.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂






Surf & Turf & Arrowheads

We always look forward to spending time at Tom and Annette’s ranch in the Hill Country. The drive there is just beautiful, and as we enter that gate, all the stresses of life seem to just melt away.  We truly feel like we’ve stepped back in time.  This past visit was no exception.  After enjoying a glass of wine and appetizers, Tom suggested we take a drive around the ranch.  Little did I know, he had a plan.  I’ve mentioned a time or two that I’d love to hunt the ranch for arrowheads, and I’d give my first born child LOVE to actually find one!  A short drive up to one of the old Indian mounds told me this was going to be my lucky day!   Let’s just say this city girl now knows the excitement of finding arrowheads! Yeah Baby!!!

All that hunting really worked up an appetite, so we headed back to the house to fire up the grill.  Tom grilled up some fabulous New York strips and skewers of marinated shrimp, while Annette whipped up Giada De Laurentis’s delicious Grilled Asparagus and Melon Salad. We headed out to dine poolside under a beautiful blanket of stars.  SO ROMANTIC!

Dessert was a “to die for” chocolate brownie topped with a homemade Raspberry Sauce adapted from “Down Home with the Neeleys“. Thanks Tom & Annette for a night I’ll always remember!

Raspberry Sauce

Adapted from “Down Home with the Neeleys”

Printable Recipe


  • 2 cups fresh raspberries
  • 1/3 cup red wine vinegar
  • 1/2 cup brown sugar
  • 1/4 teaspoon red pepper flakes


Put berries, vinegar, sugar & pepper flakes in saucepan and bring to a boil over medium heat.  Lower heat and simmer for about 20-25 minutes or until thick

Prosciutto-Wrapped Melon Bites with Lime Drizzle

We do a lot of entertaining at our home, and I’m always on the lookout for good appetizers.  This one is great for summer when the melons are at their peak!  My friend, Blanca, found it in a Cooking Light magazine, and when she made it for me, I knew it was a keeper!  I could have eaten the whole dish as a meal!  I really like the flavors of the prosciutto and the melon together.  The lime drizzle with the red pepper and the fresh mint creates a really refreshing dish!  Instead of threading on skewers, I just wrapped them up and secured with a toothpick.

Prosciutto-Wrapped Melon Bites with Lime Drizzle

Prosciutto-Wrapped Melon Bites with Lime Drizzle

Prosciutto-Wrapped Melon Bites with Lime Drizzle

Printable Recipe

Cooking Light Magazine

Yield: 8 servings


  • 16  (1-inch) cubes cantaloupe
  • 16  (1-inch) cubes honeydew melon
  • 16  (1/4-ounce) very thin slices prosciutto, cut in half lengthwise
  • 1  tablespoon  fresh lime juice
  • 2  teaspoons  extra-virgin olive oil
  • 1/4  teaspoon  crushed red pepper
  • 2  tablespoons  thinly sliced fresh mint


1. Wrap each cantaloupe cube and each honeydew cube with 1/2 prosciutto slice. Arrange skewers on a serving platter.

2. Combine juice, oil, and pepper, stirring with a whisk; drizzle evenly over skewers. Sprinkle evenly with mint.

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