Recipes,  Savory,  Seasonal,  Summer,  Sweet

Cucumber and Honeydew Salad with Balsamic and Black Pepper

Today’s post is going to be a quickie, because everyone loves a quickie once in a while. <insert wink face emoji here> Right?

In reality, I just wanted to share this little recipe with you guys because it’s the perfect summer lunch when you want something light and fresh, and it only takes a few minutes to put together. I’m gearing up for a longer post with some more elaborate photography here soon. But since we’re still in the process of moving into our new apartment, I thought I’d throw in a brief post here just to let you guys know that this blog is still primarily about food, and I have not, in fact, buried myself in my new job only to post every time I go on vacation.

Also, after my last two travel posts, I don’t think anyone’s going to want to read another novel by yours truly just yet.

About this recipe: there are a few things you can add to greatly change the flavor and diversity of this humble salad. Feta, pecorino shavings, sesame seeds, nuts, or berries could all move things in a slightly more savory, umami, or sweet direction. Like always, follow your heart. (Eventually I’ll stop telling everyone to follow their heart when it comes to their food, but only after I stop seeing people follow every recipe they encounter like it’s their new religion). Also, this should go without saying, but you can absolutely cut the melon and cucumbers into more manageable shapes than what’s shown in my pictures. Without a madeline slicer, those thin strips are just a pain, and they’re honestly not the easiest thing to eat.


Cucumber and Honeydew Salad with Balsamic & Black Pepper

1 medium sized cucumber

1/4 ripe honeydew melon

1 c. balsamic vinegar

1/4 c. white sugar

Freshly cracked black pepper

Thinly slice the cucumber and melon into desired size and thickness and set aside. In a small saucepan, add vinegar and sugar, and bring to a simmer. Let simmer on medium heat until the mixture has thickened slightly. Let it cool completely and then check to see if it has a thick, syrup-like consistency. If it’s too thin, bring it back to a simmer and let it reduce a few more minutes. When the vinegar reduction is completely cooled, plate your melon and cucumber slices, and drizzle with the vinegar reduction. Garnish with freshly cracked pepper or desired toppings.


  • Alyssa Lowe

    Looks delicious! I’ll need to try this as I have cucumbers in my garden and crenshaw (not honeydew) melons in my garden. Do you think that will substitute okay?

    I L-O-V-E your photos . . .

    • boiledwheatblog

      Of course! I can’t wait until I can get my ingredients straight from the backyard. You’re def a garden fairy. 😉

  • G'MA

    Sounds interesting, who doesn’t like melon -cantalope – and cucumbers. Together is unique. I don’t know what some of the things you suggested to add are. But then I’m not a cook. Maybe Deb will try it.

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