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Cantaloupe, Cucumber and Tomato Salad

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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.

  • Author: Mary Leir
  • 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

  1. 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.
  2. Put the cucumbers, tomatoes and melon in a large bowl, season generously with salt and black pepper. Toss gently.
  3. Add peppers, onions and vinegar. Toss again. Taste and adjust salt, pepper or vinegar to get the right balance.
  4. Add fresh herbs and 1/4 cup olive oil. Toss again.
  5. 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.

Find it online: http://shiftycrafty.com/cantaloupe-cucumber-tomato-salad/