Zucchini-Cantaloupe Salad with Feta and Mint

Here’s a simple and sophisticated salad that takes just a few minutes to make–just perfect for a ridiculously hot summer day like this one. It was quite nice as is, though I could see experimenting with some shaved red onion, pine nuts, or olives. The only caveat is that you really need a mandoline or Japanese slicer to cut the squash and melon. It would be pretty hard with just a knife–though in a pinch, try a vegetable peeler. Make this one right before you serve it–it doesn’t benefit from sitting around.

Zucchini-Cantaloupe Salad with Feta and Mint
Serves 4

Juice of 1/2 lemon
About  1/4 teaspoon finely grated lemon zest
Pinch sugar
Pinch coarse salt
Freshly ground pepper
Extra-virgin olive oil
1 medium zucchini, end trimmed
1/4 small cantaloupe, seeded and peeled
A few ounces of good-quality sheep’s milk feta
Thinly sliced mint, for garnish

1. To make the vinaigrette: In a small bowl, combine the lemon juice, zest, sugar, salt, and pepper. Whisk in a few tablespoons of olive oil; set aside.
2. Using a mandoline or Japanese slicer, carefully slice the zucchini and melon lengthwise into a mixing bowl. Add the vinaigrette and gently toss to coat; toss in the mint. Transfer salad to a serving dish and top with feta and more black pepper and mint. Serve immediately.