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Cucumber and Cantaloupe Salad with Savory Quinoa Granola

J. Tobin

I served this salad on sunny summer days when I cooked on the Lewis R. French. I originally found the recipe in Good Housekeeping. It makes a unique summer dinner side or lunch salad. One might even consider it for a breakfast salad!

For the Granola:

1 cup old-fashioned oats

1 cup tricolor quinoa

1/3 cup pumpkin seeds (pepitas)

2 Tbsp toasted sesame seeds

6 Tbsp honey

4 tbsp olive oil

2 large egg whites

Pinch of cayenne

1 tsp salt

Line cookie sheet with parchment. Combine oats, quinoa, pumpkin seeds, and sesame seeds in a medium bowl. In small bowl, whisk together honey, olive oil, egg whites, cayenne and salt. Drizzle honey mixture over oat mixture and toss to coat evenly. Spread it out in even layer onto pan and bake, stirring twice, until golden brown. Don’t let it burn!

For the salad:

1/2 small red onion, sliced thin

4 Tbsp champagne vinegar

1/2 tsp sugar

Kosher salt

4 Tbsp olive oil

1 large cantaloupe, cut into bit-size pieces

2 long European cucumbers, thickly sliced

1/2 cup fresh mint leaves, torn

2 oz crumbled feta (or Ricotta Salata if you can find it)

While the Granola is cooking and cooling, toss onion with vinegar, sugar and 1/2 tsp salt and let sit for at least 15 mins. Stir in olive oil.

Mix together cantaloupe and cucumbers and spread on platters or serve in salad bowl. Spoon onion mixture on top. Sprinkle with mint then the granola and cheese.

Category: Food and Recipes

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