Salads · Side Dishes
Smashed Cucumber & Melon Sesame Salad
- Serves
- 4 servings
Bring it to the table
About this recipe.
Cool cucumber and melon with a savory sesame-soy dressing, garlic and chile.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 medium Persian cucumbers (halved lengthwise)
- 1/4 teaspoon kosher salt (Diamond Crystal or Morton, for draining)
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 2 garlic cloves (finely chopped)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe; for dressing)
- 1 1/2 lb Hami melon, firm cantaloupe or honeydew (rind and seeds removed, flesh cut into 1-inch pieces)
- 1/4 cup chopped cilantro (plus more to serve)
- 1 teaspoon toasted sesame seeds (black or white)
Drain the cucumber first
A short salted rest releases water before the cucumber joins the dressing, helping the finished salad stay flavorful.
At the table
Serve chilled, with the sesame seeds added just before eating.
The cooking plan
How to make Smashed Cucumber & Melon Sesame Salad.
Put the cucumber halves cut-side down on a board. Gently press with the flat side of a wide knife until they crack and release their seedy centers. Remove loose seed pulp, cut the firm flesh into 1-inch pieces and toss with the draining salt in a sieve over a bowl. Leave for 15 minutes.
Whisk the vinegar, sesame oil, soy, pepper flakes, sugar, garlic and dressing salt until the salt and sugar dissolve.
Discard the cucumber draining liquid. Toss the cucumber, melon and cilantro in a bowl, then fold in the dressing gently.
Scatter with sesame seeds and extra cilantro before serving.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Smashed Cucumber & Melon Sesame Salad
Ingredients
- 4 medium Persian cucumbers halved lengthwise
¼ teaspoon kosher salt Diamond Crystal or Morton, for draining- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 2 garlic cloves finely chopped
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe; for dressing
- 1 ½ lb Hami melon, firm cantaloupe or honeydew rind and seeds removed, flesh cut into 1-inch pieces
- ¼ cup chopped cilantro plus more to serve
- 1 teaspoon toasted sesame seeds black or white
Instructions
- Put the cucumber halves cut-side down on a board. Gently press with the flat side of a wide knife until they crack and release their seedy centers. Remove loose seed pulp, cut the firm flesh into 1-inch pieces and toss with the draining salt in a sieve over a bowl. Leave for 15 minutes.
- Whisk the vinegar, sesame oil, soy, pepper flakes, sugar, garlic and dressing salt until the salt and sugar dissolve.
- Discard the cucumber draining liquid. Toss the cucumber, melon and cilantro in a bowl, then fold in the dressing gently.
- Scatter with sesame seeds and extra cilantro before serving.
Notes
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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