Summer Tomato & Cantaloupe Salad

This combination is so refreshing. This salad is perfect for warm weather. It uses two easy dressings and comes together quickly. This recipe is easy to make, requiring only ten ingredients. It also takes about twenty minutes. That’s fast.

Cucumber, tomato, and onion are tossed with oil, vinegar, and salt. Done. While you wait, scoop out your cantaloupe and toss it with a dressing of lime maple. Add some mint. Done.

You can combine the two to create a delicious side dish or snack.

This salad would be perfect to bring along to any outdoor gatherings or BBQs or serve as a dish at any dinner. It would go well with veggie steaks and Pizza.

Ingredients

Vegetables

• Half a cup of thinly sliced cucumber
• Half a cup of cherry tomatoes, thinly sliced
• 1/4 medium red onion thinly sliced
• 1 Tbsp olive or avocado oil
• 2 tsp apple cider vinegar
• Sea salt and black pepper together in a healthy pinch

Dressing

• 3 Tbsp of lime juice
• Maple syrup, 1 Tbsp
• Sea salt, one pinch
• 1 Tbsp olive or avocado oil

CANTALOUPE

• Three cantaloupes (cubed with a melon baller or scooped using a melon baller // 1 cantaloupe according to the original recipe)
• Fresh mint 2 Tbsp

Instructions

• Add the cucumber, tomato, and onion to a mixing bowl. Top with olive oil and apple cider vinegar. Sprinkle on salt and pepper. Mix well. Taste and adjust the flavor as necessary, adding more salt or pepper to balance flavor or vinegar for acidity. Set the chilled mixture in the fridge.
• Then, add the lime juice, maple sugar, and sea salt to a small bowl and whisk to combine. Slowly add olive oil to the bowl while whisking. Taste the mixture and adjust flavors as necessary. Add more maple syrup or salt to balance the flavor. Set aside.
• Dressing can be added to the large bowl of cantaloupe. Toss gently to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
• Add the fresh mint and gently toss together. Serve.
• The best is when it’s fresh. Leftovers can be kept in the fridge for up to three days. Keep mint as fresh as you can by leaving it on the side.