Description
A refreshing and vibrant cantaloupe and cucumber salad combining sweet cantaloupe, crisp cucumber, crunchy red bell pepper, and sharp red onion tossed in apple cider vinegar and a hint of olive oil. Perfectly chilled and garnished with fresh herbs, this salad makes an ideal light side dish or healthy snack with a blend of sweet, tangy, and savory flavors.
Ingredients
Salad Ingredients
- 1 cantaloupe, seeds removed and cubed
- 1 large cucumber (English preferred), thinly sliced
- 1 large red bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
Dressing
- 3 – 4 tablespoons apple cider vinegar (white wine vinegar can be used as substitute)
- 1 tablespoon olive oil (optional)
- 1/2 teaspoon fresh cracked pepper, or to taste
- Good pinch of salt
Garnish
- Fresh basil or mint leaves (optional)
Instructions
- Prepare the cantaloupe: Cut the cantaloupe in half, scoop out and discard the seeds. Slice each half into 5 or 6 slices. Using a sharp knife, carefully cut the orange flesh away from the rind and then cut into bite-sized cubes.
- Prepare the cucumber: Trim off both ends of the cucumber. Optionally peel the skin off for a milder taste or leave it on for extra fiber and nutrients. Slice the cucumber into thin rounds approximately 1/8 to 1/4 inch thick.
- Slice the bell pepper: Wash and core the bell pepper to remove seeds. Slice the pepper into thin strips about 1/8 to 1/4 inch thick, then cut each strip in half for bite-sized pieces.
- Slice the red onion: Cut the onion in half lengthwise and remove the outer layer. Cut off the ends from one half and slice it thinly into 1/8 to 1/4 inch slices. Cut slices in half if they are too long.
- Assemble the salad: Combine cantaloupe, cucumber, bell pepper, and red onion in a large bowl. Add apple cider vinegar, olive oil (if using), salt, and fresh cracked pepper. Toss thoroughly to coat all ingredients evenly.
- Marinate and chill: Cover the salad and refrigerate for about an hour to allow flavors to meld and for the salad to chill. Optionally stir occasionally.
- Serve and garnish: Serve the salad chilled or at room temperature. Garnish with fresh basil or mint leaves if desired.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5-6 days.
Notes
- For added flavor and freshness, sprinkle freshly chopped or julienned basil or mint on top before serving.
- The olive oil is optional and can be omitted for a lighter salad.
- Use fresh, ripe cantaloupe for the best natural sweetness and flavor.
- The salad can be adjusted to taste with more or less vinegar and seasoning.
- This salad is best served within a day or two but can last up to 5-6 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
