Cucamelon Salad, lightly marinated and easy!

After I wrote about how to grow cucamelons a few weeks back, I received several messages through email and social media asking for recipes. Cucamelons (Mexican sour gherkins) can be prepared in the same way as cucumbers but I haven't been able to find many recipes specifically for cucamelons. That's ok, that just means I needed to create some!

So far, my favorite way to prepare cucamelons is mini dill pickles or in a marinated salad. I loosely based this salad on my Almost Famous Cucumber Salad recipe, but decided to add more color and variety. There are so many wonderful vegetables in season right now, I just have to take advantage of all the colors and flavors.

Cucamelon salad recipe

Since cucamelons are in season around the same time as cherry tomatoes it just made sense to add those to this salad. I also added a few different colors of sweet peppers and several herbs that are growing in my garden. To add a bit of texture, I finish this salad with some fresh mozzarella. I think it adds just the right touch!

Ingredients:

1 1/2 cup cucamelons
1 8oz container cherry tomatoes (if homegrown, 1 1/2 cups)
1 medium sized orange sweet pepper
1 medium sized yellow sweet pepper
8oz Fresh mozzarella cheese 
1/3 cup seasoned rice vinegar
1 Tbs basil, parsley or other fresh herbs, chopped
2 Tbs Olive oil
Salt and pepper to taste

When cutting your cucamelons you'll want to cut them lengthwise to allow the most surface exposure. This gives the best flavor since the dressing and  spices can really penetrate the surface area of the fruit. I also quarter some of them for variety.

Cut cherry tomatoes in half and dice peppers.

Toss cucamelons, tomatoes, peppers and herbs with rice vinegar. Cover and refrigerate 1 hour.

I like the look of the small mozzarella balls the best. If you can't find them, any shape of fresh mozzarella will do but it will need cut into small pieces about the same size as the tomato halves.

Once chilled, drizzle the olive oil over the salad and toss to coat.  Add mozzarella and toss gently. Sprinkle with salt and pepper. Serve while still cold.

Just a few details:

• I like to use cracked white & black pepper and Himalayan sea salt, though feel free to use whatever you have on hand.

• For fresh herbs I've used any combination of: basil, chive blossoms, dill or parsley. Cilantro would also be nice also if you like the flavor. 

• For a stronger tasting cheese, you can substitute Feta cheese for the mozzarella. Or just leave it out if you prefer a dairy free recipe.

If your experience is anything like mine, you won't have any leftovers! If you do though and need to store it, pour off the excess liquid before refrigerating. This will keep your salad from getting soggy. 

This unique salad is definitely a crowd pleaser, but be prepared to field questions on it! People are just fascinated by these cute little fruits. I know I am! Enjoy the salad...

Looking for new ways to prepare the fresh fruits a veggies from your garden? I grill them, yes...even the fruit!

~L 

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