Cucumber & Melon Salad With Mint

• 2 medium cucumbers, peeled, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
• Salt
• 1 garlic clove, halved
• 1 1/2 cups ripe cantaloupe or watermelon, seeded and cut into 1-inch chunks
• 1/4 tightly-packed cup fresh spearmint leaves, torn
• 1 heaping tablespoon finely snipped chives or scallions (green parts only)
• 1 tablespoon white wine, or to taste
• 1 tablespoon good-tasting extra-virgin olive oil, or to taste
• Freshly ground black pepper
• 1/4 to 1/2 teaspoon sugar (optional)
• 1/4 cup crumbled young sheep cheese (Ricotta Salata, Cacio di Roma, Pecorino, or feta)

1. Sprinkle the cucumbers with salt, roll up the pieces in a double thickness of paper towel, and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.
2. Rub a serving bowl with the garlic. Add the cucumbers, melon, spearmint, chives, 1 tablespoon wine, and 1 tablespoon oil. Gently combine. Add wine, oil, salt, pepper, and sugar (if using) to taste.
3. Serve topped with spoonfuls of crumbled cheese and eat immediately.

cucumbers, salt, garlic, cantaloupe, fresh spearmint leaves, chives, white wine, extravirgin olive oil, freshly ground black pepper, sugar, cheese

Taken from www.seriouseats.com/recipes/2011/09/cucumber-melon-salad-with-mint-recipe.html (may not work)