Melon and cucumber salad

Chef Juan Gonzales and farmer Megan Strom
Mesa Agricola

This salad is an easy way to celebrate some of California’s best summer produce without having to turn on your oven or stove. It is a perfect first course, guaranteed to delight with all the fresh flavors of summer.

Ingredients

1 ripe gala, honeydew or cantaloupe melon
2 serpent or English cucumbers
2 tbsp. granulated sugar
1 1/2 tsp. salt
2 tbsp. champagne vinegar
1/4 cup Mexican crema fresca or crème fraîche
Fresh cracked black pepper, to taste
4 tbsp. mojito mint (Yerba Buena) or mint

Instructions

Cut off the top and bottom of the melon and place it on one of the flat ends. Cut skin off and then cut in half. Scoop out seeds (save seeds for agua fresca; see recipe below), then cut each half in two and cut each piece in four.

Cut cucumbers into 1/4-inch-thick rounds. Combine melon and cucumbers in a mixing bowl and toss with sugar, salt and vinegar. Plate on a large platter and scoop small dollops of crema fresca. Add pepper and garnish with mint leaves. Variations: Add chili oil and/or garnish with pickled Fresno chiles.

Serves 6