Zucchini, Melon & Fetta Salad | Easy 15-Minute Summer Salad Recipe | Everyday Gourmet 2026

I want to show you how to make this very simple salad that screams summer to me. It's a combination of cucumber, zucchini and then I'm going to add some fruit and a classic fruit in salads would have to be rock melon. And rock melon, what does it go with? Prosciutto. So I'm going to be adding some prosciutto to this and a little bit of feta. So I'm going to start with the dressing so everything's done on the one platter. You bring it to the table and then toss it just like I would do with my classic French salads. So drizzle of really good quality olive oil. So all in there just enough to coat everything and some aged balsamic. And I know this is aged. Look how thick it is. Not the glaze which is really sweet. This is an aged balsamic and I just love drizzling that in the extra virgin olive oil. We need to season this so it's not just seasoning the dressing but it will season all of our fruits and vegetables and some freshly cracked pepper. Next the melon and I'm going to cut it into thin thin wedges just like this. Shaving it off. So I've just peeled it. That should be enough. Okay for the ribbons I'm just using a peeler and I'm going to peel the zucchini. So the first few layers I don't want because they're too thin. Put them aside and then I'm just going to concentrate on pressing down on it so we get these lovely long ribbons. I was inspired by this salad not by tasting it at a restaurant or a cafe but just by going to the markets particularly in Europe where in summer you've got beautiful zucchinis and melon herbs like basil. You bring all this back from the markets and you make this salad. It's just the most delicious lunch and the cucumber. I've peeled the cucumber. This is a telegraph cucumber. I like to use the telegraph cucumber for this because it has less seeds in it so we're getting more of that flesh and look those beautiful long strands and you just have to turn it around and we'll do that for the other side too. I just love the refreshing smell of cucumber. That's the way I describe it and just make sure everything's lovely and cold. Okay let's start layering this up. We've got the prosciutto here. I'm using some Australian prosciutto today and we're just going to just very delicately unwind it and we want to drape everything. That's the best way I can describe it. So by draping it, making it look quite organic is the way to go. So a few layers of our prosciutto and then we go in with our melon and our cucumber, zucchini and then we're just continuing the layers. So we just add some more melon, prosciutto, our zucchini which is going to be lovely and crunchy. Last few little bits over here. Okay for some crunch I have some pistachios. You can use any type of nut you like. I like the pop of green from it. So I'm just going to roughly chop them and our feta. I want to crumble some feta over the top. Pistachios next and the last thing beautiful basil leaves. Just some little tiny ones. I'm just going to pop them in and around this. Just tastes so good with the melon and that is a gorgeous pretty summer salad. You put a fork and a spoon on the side and when everyone sits down toss it and just have that with some crusty bread. Delicious. The taste of Europe right there.