Ingredients:
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp fresh ginger minced
1 Tbsp fresh thyme
1 tsp minced scotch bonnet chile or chile with heat of your choice
1/4 tsp ground allspice
2 scallions/green onions, chopped
2 garlic cloves, minced
1 cantaloupe peeled, deseeded and chopped
1 cucumber peeled and chopped
1 c cherries, pitted and halved
salt and pepper

​Directions:
Stir olive oil, cider vinegar, minced fresh ginger and thyme, chile, allspice, scallions and garlic in a large bowl, mix well. 

Add cantaloupe, cucumber and cherries; toss. Season with salt and pepper.

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-cantaloupe-cucumber-salad-5313049

Ingredients:​
6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick or 1 large English cucumber
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Directions:
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
​
​https://www.epicurious.com/recipes/food/views/honeydew-salad-with-ginger-dressing-and-peanuts

Ingredients:
2-3 Mango                         ¼ c Red onion                       1 Garlic clove minced
1 Jalapeno pepper        ⅓ c Cilantro, chopped           1 Tbsp Lime juice
Salt and Pepper              
½ c English/Persian Cucumber (can use regular but not pickling)
 
Directions:
1) Chop the mango, cucumber, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime

Stir all together and salt and pepper to taste. Best if served right away

​Source: https://www.theyummylife.com/pico_de_gallo

INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas
1 (4-oz.) package baby arugula
2 cups sliced strawberries
1 cup seeded and chopped cucumber
3/4 cup frozen baby peas
4 ounces Gorgonzola or feta or blue cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette
 
DIRECTIONS
Arrange sugar snap peas in a steamer basket over boiling water.  Cover and steam 1 to 2 minutes or until crisp-tender.  Plunge peas into ice water to stop the cooking process; drain.  Cut peas diagonally in half.
 
Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl.
 

INGREDIENTS
1 cup cider vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon fennel seeds, crushed
1 teaspoon celery seeds
2 medium pickling cucumber, coarsely chopped (about 2 cups)
1 medium bulb fennel, coarsely chopped (about 1 cup)
 
DIRECTIONS
In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds.  Stir in cucumber and chopped fennel.

Cover and chill in the refrigerator 2 hours or up to 3 days.  Serve with a slotted spoon.  Makes about 3 cups/
 

INGREDIENTS
48 ounces tomato juice
1 tsp garlic, minced
3/4 c red onion, chopped
2 English cucumbers, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 pounds  fresh tomatoes, peeled, seeded and chopped
3 1/2 tsp kosher salt
4 tbsp.  red wine vinegar
 
DIRECTIONS
Combine ingredients in a large good processor or blender, and pulse to desired consistency.
Cover tightly and refrigerate at least 4 hours or overnight.  The longer it chills, the more flavorful it will be.
 
Yield: 10-12 servings
Prep Time:  30 minutes
Total Time: 4 hours,  30 minutes (includes 4 hours refrigeration)
Difficulty Rating:  Easy
 
Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor.  Use within a week.
 

INGREDIENTS
5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
2 tablespoons white wine vinegar
Salt and pepper to taste

DIRECTIONS 
In a large bowl, combine all ingredients.  Toss and add salt and pepper to taste.  Chill and serve.
 

INGREDIENTS
2 medium cucumbers-peel, seeded & chopped
2 med. tomatoes, chopped
1/2 c chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion
1clove garlic, minced
2 tablespoons lime juice
1 tsp.  minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 ounce) pkg tortilla chips
 
DIRECTIONS
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.  Cover and refrigerate for 1 hour.  Serve with tortilla chips.
 

INGREDIENTS
1 pound small, firm cucumbers
1 Tab. White wine vinegar
2 tea. Salt
2 cups whole-milk yogurt or sour cream
1/2 cup whole milk or buttermilk
2 Tab. Chopped dill, plus more for garnish
2 Tab. Chopped spearmint, plus more for garnish
1-2 cloves fresh garlic
Salt and pepper
 
DIRECTIONS
1. Peel half of the cucumbers but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with salt. Transfer to a sieve and let stand over a bowl for 30 minutes.
2. Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender.
3. Add the sour cream, milk, garlic, dill, and mint. Puree until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid.
4. Refrigerate until well chilled, at least one hour and up to one day.
5. Season to taste with additional  salt and pepper
6. Serve cold and garnish with additional herbs.
 
Makes 4 servings
 

INGREDIENTS
1 cucumber
2 cups (1 pint) fresh blueberries
2 tbsp. green onions, thinly sliced
2 tbsp. olive oil
1 tbsp. lime juice
1/2 c cilantro or parsley leaves, coarsely chopped and loosely packed
1/4 tsp salt
1/8 tsp black pepper
1/2 c crumbled feta cheese, optional
 
DIRECTIONS
With a sharp knife, cut the cucumber in half lengthwise and scrape out the seeds with tip of a spoon. Cut into thin slices.
In a large bowl, toss cucumber, blueberries, scallions and cilantro.
In a small bowl, whisk the olive oil, lime juice, and salt and pepper.
Pour over the cucumber mixture and toss to combine.
Sprinkle with feta cheese if desired.
 
Yield: 6 servings
Prep Time:  5 minutes
Cook Time: 0 minutes
Total Time:  5 minutes
Difficulty Rating:  Easy
            Tips & Notes
Try serving this refreshing salad with grilled fish or meats