INGREDIENTS 

• 1 large cantaloupe, cut into cubes (abt 3 cups) - The melon should be heavy and fragrant.

• 1 English cucumber, ends trimmed, thinly sliced

• 2 large handfuls cherry or grape tomatoes, halved

• 1/4 cup fresh mint leaves, torn or thinly sliced

• 1/2 - 2/3 cup crumbled vegan feta cheese - Homemade or store-bought.

DRESSING

• 2 tablespoons fresh lemon juice

• 1-2 tablespoons maple syrup

• 2 to 3 teaspoons harissa paste.

• sea salt

• freshly ground black pepper

INSTRUCTIONS 

• Combine the cantaloupe, cucumber, tomatoes, and mint in a large bowl.

• In a small bowl whisk together the lemon juice, maple syrup, olive oil, less harissa, and a generous pinch of salt and pepper. Taste and then add more harissa, if desired. Drizzle about half of the dressing on the salad and toss to combine. Taste and add more dressing, salt, pepper, and/or lemon.

• Top with crumbled feta. Refrigerate for 1 to 2 hours to allow the flavors to marry. Serve cool or at room temperature.

NOTES

Substitutions Watermelon is a good replacement for the cantaloupe.If you need to use a regular cucumber instead of English, I recommend peeling it. Then slice in half lengthwise, scoop out the seeds, and cut into half moons.

Serving and Storage The salad is best eaten a few hours after it's made, cool or at room temperature. Leftovers till taste great the next day, but after day 2 the mint and tomatoes will look a bit sad. Store in an airtight container in the refrigerator. *Recipe lightly adapted from Summer Melon Salad on Food52.