Melon & Cucumber Breakfast Salad

Vanessa Seder’s BEAUTIFUL new book, Eat Cool is truly a triumph in warm weather eating. It’s all the things we want to eat and drink on warm days. Personally, I have about 10 of these recipes on repeat right now in my house. This breakfast salad is a lovely inspiration for any time of day. And should you choose to enjoy it for breakfast, it will set your day off on the right foot with fruit, yogurt, and edible flowers.

Melon & Cucumber Breakfast Salad

Serves 4

Ingredients:

1 (3- to 3½-pound) ripe cantaloupe, charantais, or crenshaw melon

1 seedless cucumber, peeled and thinly sliced

3 tablespoons fresh lemon juice

1 tablespoon honey

½ teaspoon Aleppo chile flakes

1 tablespoon fresh lemon thyme or regular thyme leaves

⅓ cup extra virgin olive oil½ teaspoon sea salt

¼ cup fresh mint leaves

¼ cup edible flowers, such as borage, marigold, or thyme (optional)

Freshly ground black pepper

Whole plain Greek (or coconut) yogurt, for serving

1- Use a sharp chef’s knife to cut the top and bottom off the melon so that it forms a flat surface. With the flat side down on a cutting board, cut around the sides of the melon, removing the peel and revealing the orange flesh.

2- Cut the melon in half and use a spoon to scoop out the seeds. Cut the melon into thin slices. Arrange the melon and cucumber on a large serving platter.

3- In a small bowl, whisk together the lemon juice and honey, Aleppo chile, thyme, olive oil, and salt. Spoon the dressing all over the sliced melon and cucumber.

4- Garnish with the mint leaves and (optional) edible flowers and sprinkle with black pepper. Serve with dollops of Greek yogurt. Serve immediately or refrigerate and serve within a few hours.