An absolutely wonderful—and easy—summer salad. This has an extremely light dressing with very little oil, so should slide down easily with a light main course.

 INGREDIENTS:

 4 medium Persian cucumbers, or 2 English cucumbers, halved lengthwise

1-1/4 tsp. Diamond Crystal or 3/4 tsp. Morton kosher salt, divided

2 Tbsp. unseasoned rice vinegar

1 Tbsp. toasted sesame oil

2 tsp. soy sauce

1 tsp. crushed red pepper flakes

1 tsp. sugar

2 finely chopped garlic cloves, or to taste

1-1/2 lb. firm cantaloupe or honeydew, cut into 1" pieces

1/4 cup coarsely chopped cilantro, plus more for serving (optional—other herbs work fine)

 INSTRUCTIONS:

Place cucumbers cut side down on a cutting board. Using the flat side of a chef’s knife, press down on cucumbers until they break open and the seedy pulp separates from the flesh; discard pulp. (There will be virtually no pulp from the English cucumbers; just go ahead and smash them.)

Slice cucumber 1/2" thick and transfer to a fine-mesh sieve set over a bowl. Toss with 1/4 tsp. kosher salt and let sit for 15 minutes.

Meanwhile, whisk 2 Tbsp rice vinegar, 1 Tbsp. toasted sesame oil, 2 tsp. soy sauce, 1 tsp. crushed red pepper flakes, 1 tsp. sugar, 2 finely chopped garlic cloves, and remaining salt in a small bowl until salt and sugar are dissolved.

Place drained cucumbers in a large bowl. Add melon cubes and ¼ cup coarsely chopped cilantro (or other herbs) and toss to combine.

Drizzle dressing over and toss gently to coat.

Dressing can be made 12 hours ahead; cover and chill. Salad (without toppings) can be made 3 hours ahead; cover and chill.

Note: herbs other than cilantro may be used. Try dill or tarragon. Dried will do; fresh is better.