PrintCantaloupe, Cucumber and Tomato Salad
Pick a heavy, aromatic cantaloupe. Yes, bring it to your nose and smell it. If you can’t smell cantaloupe – it won’t taste like cantaloupe.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 large cucumber
- 2 or 3 tomatoes, cut into wedges
- 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 or 2 Fresno chiles (depending on how hot your peppers are and what your heat tolerance is), thinly sliced
- 1/2 medium red onion (thinly sliced)
- 1/4 cup Champagne vinegar, white wine vinegar, or white balsamic vinegar
- 1 cup lightly packed fresh herbs (basil, mint, parsley or cilantro, or a blend of any or all)
- Extra-virgin olive oil
- 1/2 cup sunflower seeds
- Sumac
Instructions
- Trim the ends of the cucumber, cut in half and scrape seeds out with a spoon. Cut each half again in half (the cucumber is now quartered) and chop into 1/4 in pieces. Toss with salt and place in a colander to drain – about 30 minutes. Blot off extra moisture and salt.
- Put the cucumbers, tomatoes and melon in a large bowl, season generously with salt and black pepper. Toss gently.
- Add peppers, onions and vinegar. Toss again. Taste and adjust salt, pepper or vinegar to get the right balance.
- Add fresh herbs and 1/4 cup olive oil. Toss again.
- To serve, top with sunflower seeds and sprinkle with sumac.
Notes
This salad is best when fresh. Leftovers keep in the refrigerator up to 3 days. Bring to room temperature before serving.
Inspiration
https://www.bonappetit.com/recipe/cantaloupe-and-cucumber-salad
https://www.splendidtable.org/recipes/summer-greens-melon-salad