Smashed Cucumber and Melon Salad

Place 4 medium Persian cucumbers, halved lengthwise, 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. Slice flesh 1" thick and transfer to a fine-mesh sieve set over a bowl. Toss with ¼ tsp. Diamond Crystal or Morton kosher salt and let sit 15 minutes.

Meanwhile, whisk 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 2 tsp. soy sauce, 1 tsp. crushed red pepper flakes, 1 tsp. sugar, 2 garlic cloves, finely chopped, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until salt and sugar are dissolved.

Transfer cucumbers to a large bowl; discard liquid in bowl. Add 1½ lb. Hami melon or firm cantaloupe or honeydew, rind and seeds removed, flesh cut into 1" pieces, and ¼ cup coarsely chopped cilantro and toss to combine. Drizzle dressing over and toss gently to coat. Scatter 1 tsp. toasted black or white sesame seeds over; top with more cilantro. Do ahead: Dressing can be made 12 hours ahead; cover and chill. Salad (without toppings) can be made 3 hours ahead; cover and chill.