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)

PREPARATION

• • 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.

YIELD

4 servings