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Epicurious
Bon Appétit

Cantaloupe and Cucumber Salad

By Tusk, Portland, OR

4.7

(18)

A cantaloupe and cucumber salad on a white platter.
Photo by Alex Lau

This cooling, savory fruit salad has a touch of spice and loads of fresh herbs.

Recipe information

  • Yield

    4 servings

Ingredients

1/2 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
2 Fresno chiles, thinly sliced
1/2 cup unsalted, roasted pumpkin seeds (pepitas)
1/4 cup chopped cilantro
1/4 cup chopped mint
Sumac (for serving)

Ingredient Info

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Preparation

  1. Step 1

    Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.

    Step 2

    To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

TagsSaladAmericanMiddle EasternCantaloupeMelonFruitCucumberVegetablePumpkin SeedSeedFresno ChileChileMintHerbs & SpicesSumacSideStarterBrunchLunchDairy FreeVeganVegetarianEasyNo-CookLabor DaySpringSummerBon Appétit

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