Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad


    • 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)


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


    4 servings

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