Ingredients

For the salad

• 1/3 c walnuts, toasted
• 6 Persian cucumbers (~600 g total)
• 1 cantaloupe (~2 lbs)
• 3 T dill, coarsely chopped
• 1/4 c fresh basil, coarsely chopped
• 1/2 t salt
• 1 T fresh lemon juice
• 1 T olive oil
• 1/2 t red pepper flakes

For the cacik

• 1/4 c walnuts, chopped roughly and toasted
• 1.5 c Greek yogurt
• 1 Persian cucumber, grated and water squeezed out
• 1 T golden raisins
• 1 t lemon zest
• 1-2 t yuzu kosho
• 1/2 clove garlic, crushed
• 1/2 T lemon juice
• 2 T olive oil
• 1-2 t honey
• 1/4 fresh mint, roughly chopped
• salt and pepper to taste

Instructions

1. To make the cacik, place all ingredients except mint in a bowl and stir to combine. Gently incorporate the mint leaves and set aside.
2. Trim the ends off of the cucumbers and cut them in half, lengthwise. Then cut cucumbers into thick (1.5″) slices on a bias, and place them in a large bowl.
3. Prepare cantaloup by cutting into thin slices, trimming off the rind, and cutting into large (2″) chunks. Combine with cucumbers.
4. Add dill, basil, salt, walnuts, lemon juice, red pepper flakes, and olive oil to cucumber and cantaloupe, and toss to combine.
5. To serve, place a dollop of cacik on the bottom of a plate, and top with the cucumber mixture.